1-First Step: Prep and Mise en Place Begin by gathering all your ingredients and tools to make the process smooth. Select 12 cage-free eggs and let them sit at room temperature for about 10 minutes this helps with even cooking. Meanwhile, prepare your Bloody Mary mix elements like mashing 1 garlic clove and cooking 2 pieces of thick-cut bacon until crispy, then crumble it. Have your other items ready, such as a pot for boiling, a bowl for an ice bath, and a piping bag for filling.

2-Second Step: Cooking the Eggs Now, gently place the 12 eggs in a pot and cover them with about an inch of water. Bring the water to a boil over medium-high heat, which takes around 10 minutes. Once it reaches a rolling boil, cover the pot, turn off the heat, and let the eggs sit for exactly 12 minutes this timing gives you firm yet creamy yolks. Immediately transfer the eggs to an ice bath for 5 minutes to cool and stop the cooking process, making peeling a breeze.

3-Third Step: Peeling and Halving the Eggs After cooling, carefully peel the eggs under running water to remove the shells without damaging the whites. Cut each egg in half lengthwise and gently remove the yolks, placing them in a large bowl while keeping the whites on a plate. This step is key for Bloody Mary deviled eggs, as it sets up the structure for your flavorful filling. Aim for clean cuts to ensure the whites hold the mixture well.

4-Fourth Step: Preparing the Filling In that large bowl, mash the yolks with 1/4 cup mayo, 1 tablespoon horseradish, 1 tablespoon tomato paste, juice of half a lemon, 2 teaspoons hot sauce, and 1 teaspoon celery salt. Mix until smooth, then adjust with salt and pepper to taste start with one teaspoon each and tweak as needed. For dietary adaptations, if you’re going vegan, swap the yolks for mashed chickpeas; for low-calorie, use Greek yogurt instead of mayo. This filling should be creamy but not runny, perfect for piping into those egg whites.

5-Fifth Step: Piping and Garnishing Transfer the yolk mixture to a piping bag or a plastic bag with a corner snipped off for easy filling. Spread 3 teaspoons of seasoning on a plate and dip the rim of each egg white half into it for that extra Bloody Mary flair. Pipe the mixture into the egg whites, filling them generously. Finish by garnishing with the crumbled bacon and a celery leaf on top it’s a simple touch that makes these deviled eggs look as good as they taste.

6-Final Step: Finishing Touches and Serving Once assembled, chill the Bloody Mary deviled eggs in the fridge for about 15 minutes to let the flavors meld. Serve them on a platter for a crowd-pleasing appetizer, perhaps with a sprinkle of extra celery salt. For gluten-free versions, double-check your hot sauce, and for low-calorie options, skip the bacon or use turkey bacon. This step makes 24 deviled egg halves ready in under 30 minutes total, perfect for any occasion.