Bloody Mary Deviled Eggs - Kraft Recipes Top
Comida Kraft
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Bloody Mary Deviled Eggs

Prep Time
Total Time

24 servings

Bloody Mary Deviled Eggs—brunch classics bacon and eggs, and a bloody Mary—all three in one spicy finger food you can serve up any time!

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What You Need

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Make It

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  • Heat bacon as directed on package; cool. Cut each slice crosswise into 4 pieces.
  • Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork. Add dressing; mix well. Stir in celery.
  • Spoon yolk mixture into egg white halves; drizzle with hot sauce.
  • Thread 1 each olive and bacon piece onto each of 24 frilled toothpicks. Insert into egg yolk filling.

Special Equipment Needed

How to Hard-Cook Eggs

Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water to boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.


Spoon the yolk mixture into a resealable plastic bag. Cut small piece off one bottom corner of bag. Use to pipe filling into egg white halves.

How to Easily Cut OSCAR MAYER Fully Cooked Bacon

Separate slices and stack on top of each other. Cut into desired size pieces using clean kitchen shears.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 70
Total fat 5g
Saturated fat 1g
Cholesterol 95mg
Sodium 220mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 1g
Protein 4g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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