Crab Bloody Mary Deviled Eggs Recipe – delicious spicy bloody mary flavor with crab meat in a perfect deviled egg!
Bloody Mary Deviled Eggs are one of the best things to make for breakfast, brunch, or a picnic – they are loaded with flavor, but so easy to make!
These deviled eggs are bursting with flavor from your favorite bloody marys – and are even spiked with a little vodka for a kick! These deviled eggs are a spin off my popular Best Deviled Eggs Ever Recipe – just like my Bacon Crab Stuffed Deviled Eggs, and my Bacon Sriracha Deviled Eggs Recipe!
These boozy Bloody Mary Deviled Eggs are a total knockout – perfect for any meal or party – and they are naturally low carb and even work in a keto diet!
I hope you love this Spicy Bloody Mary Deviled Egg Recipe as much as I do!
Just Take Me To The Crab Bloody Mary Deviled Eggs Recipe Already!
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HOW TO BOIL DEVILED EGGS
Boiling eggs is super easy – but there are a couple of ways to make it even easier to know you have perfectly boiled eggs for deviled eggs!
Place eggs in a large saucepan.
Cover them with cool water by 1 inch.
Cover pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for the desired time.
Boil for 6 to 7 minutes over medium-high heat for perfect hard boiled eggs.
HOW LONG TO BOIL EGGS
How the middle of your egg’s yolk looks and feels is easy to control based on how long you boil your eggs for deviled eggs.
Important note: It is best to boil eggs in a pot with a very thick, heavy base, since it will retain heat better and spread the heat more evenly.
-Soft-boiled eggs: 4 minutes
-Slightly soft-boiled eggs: 5 minutes
-Custardy yet firm soft-boiled eggs: 6 minutes
-Creamy hard-boiled eggs: 7 minutes
-Firm yet still creamy hard-boiled eggs: 8 minutes
-Very firm hard boiled eggs: 9 minutes
EASY TO PEEL BOILED EGGS
Once your boiled eggs are cool, crack the eggs and place in cold water for 10 minutes, then try to peel them – the shock of cold water helps the shells come off quickly.
HOW TO CUT DEVILED EGGS
Deviled eggs get their signature look from being sliced in half, the yolks scooped out and whipped with mayo and mustard, and then piped back in.
For perfectly cut deviled eggs:
-Start with boiled eggs that have cooled.
-Cut boiled, peeled eggs in half lengthwise with a smooth, single motion.
-Gently scoop yolk from middle of egg – it should pop out.
-Remove yolks and place in a small bowl.
-If making ahead of time, store egg white halves in a tightly sealed container in the refrigerator until ready to serve.
HOW TO PIPE DEVILED EGGS
You can easily use a spoon to scoop your egg yolk filling back in your eggs, but it is so easy (and so much prettier) to pipe it back in!
While a pastry bag with a star tip will give you a dramatic look, it’s easy to pipe the egg yolk filling by just using a plastic bag with the tip cut off. Don’t worry too much if it looks a little haphazard – topping the eggs with bacon, chives, and sriracha will make even the sloppiest of piping jobs look perfect!
-Add Yolk mixture to pastry bag or ziploc bag with the tip of one corner cut off.
-Gently pipe yolk mixture back into egg.
-If you like spicy food and want extra spicy deviled eggs, mix a little mayonnaise with sriracha and then top with more sriracha!
HOW FAR AHEAD CAN I MAKE DEVILED EGGS
Deviled eggs can be hard-boiled and peeled up to 1 day in advance and stored in the refrigerator in an airtight container.
The eggs can also be sliced, and yolk filling prepped, a day in advance – but save the yolk filling in a small airtight container, and save the piping for just before serving the deviled eggs.
Fill the egg white shells when ready to serve, and top with sriracha, diced chives, paprika, and bacon.
Other Delicious Egg Recipes You’ll Love:
If you love these spicy crab bloody mary deviled eggs, you’ll love some of my favorite other egg based dishes!
Click through each link to find the easy printable recipes!
The Best Crab Bloody Mary Deviled Eggs Recipe Ever
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Crab Bloody Mary Deviled Eggs Recipe - delicious spicy bloody mary flavor with crab meat in a perfect deviled egg!
- 6 eggs, peeled
- 1/4 cup Regular Mayonnaise
- 1 1/2 tsp Horseradish
- ½ tsp Salt
- ¼ tsp Celery Seed
- 1/2 tsp Worcestershire Sauce
- 1/2 tsp Tabasco Sauce
- 1/4 cup 1/4" Inch Dice Tomatoes
- 1 tbsp Minced Celery
- 2 tsp Minced Pimiento Stuffed Green Olives
- 1 1/2 tsp Fresh Lemon Juice
- 1 tsp Vodka
- 1/2 cup steamed lump crab meat
- 1/4 teaspoon good quality Hungarian paprika OR Old Bay seasoning, for garnish
- In a heavy large pot with thick base, cover eggs with cold water and bring to a boil.
- Remove the pot from the heat, cover, and let sit for exactly 14 minutes.
- Plunge the eggs into a bowl of ice water to cool for 10 minutes.
- Tap the eggs with the back of a spoon gently.
- Eggs can sit in water overnight for incredibly easy to peel eggs.
- When you're almost ready to serve, peel eggs.
- Cut eggs in half, lengthwise.
- Gently use a spoon to scoop out egg yolks. Place in small bowl nearby.
- Add yolks, mayonnaise, diced tomatoes, olives, vodka, lemon juice, minced celery, horseradish, celery salt, Worcestershire sauce, Tabasco sauce, and salt to the bowl.
- Whip with a spoon or fork until yolk mixture is smooth and fluffy.
- Scoop the yolk mix to a pastry bag fitted with a star tip, or a plastic bag with the corner cut off.
- Scoop about a teaspoon crab meat into half of the egg white half.
- Set the egg white halves on a serving platter and pipe in the filling.
- Just before serving, sprinkle the deviled eggs with paprika or old bay, and chives.