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My Crab Bloody Mary Deviled Eggs Recipe are delicious with spicy bloody Mary flavor and crab meat for the perfect deviled egg! These 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!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Easy Bloody Mary Deviled Eggs
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!
Crab Deviled Egg Ingredients
First assemble the following ingredients:
- Eggs (6, peeled) – provide the creamy base that holds the filing together and delivers a rich, classic deviled egg texture.
- Regular Mayonnaise (¼ cup) – adds a smooth tangy creaminess that makes the filling luxurious.
- Horseradish (1 ½ tsp) – brings a bold sharp heat and a “Bloody Mary” kick that cuts through the richness.
- Salt (½ tsp) – enhances all the flavors so the filling tastes properly seasoned.
- Celery Seed (¼ tsp) – adds a warm herbaceous vibe that compliments the cocktail profile.
- Worcestershire Sauce (½ tsp) – contributes savory depth and slight smoky umami punch.
- Tabasco Sauce (½ tsp) – adds bright peppery heat to build the overall spicy character.
- Tomatoes (¼ cup, 1/4″ Inch Diced) – supplies juicy tangy tomato flavor that mimics a Bloody Mary’s core taste.
- Celery (1 tbsp, Minced) – Adds a fresh crunch and a subtle herbal bite for contrast to the creamy filling.
- Pimiento Stuffed Green Olives (2 tsp, Minced) – adds a briney saltiness and mild sweetness from the pimiento for extra complexity.
- Fresh Lemon Juice (1 ½ tsp) – provides bright acidity to keep the filling tasting fresh.
- Vodka (1 tsp) – adds a subtle warming note and elevates the flavor without dominating.
- Steamed lump crab meat (½ cup) – delivers sweet, tender seafood flavor and the signature crab richness.
- Good quality Hungarian paprika or Old Bay seasoning (¼ teaspoon, for garnish) – adds aromatic spice and a finishing pop of color that ties the dish to classic seafood seasoning.
Steps to make Bloody Mary Deviled Eggs
Once you have assembled the ingredients, use this method.
Cook Eggs. 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.
Peel Eggs. 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.
Make Filling. 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.
Fill Bag. Scoop the yolk mix to a pastry bag fitted with a star tip, or a plastic bag with the corner cut off.
Add Crab. Scoop about a teaspoon crab meat into half of the egg white half.
Finish. 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. Enjoy!
Tips and Tricks for Bloody Mary Crab Deviled Eggs
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 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.
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. 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 some heat. 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. 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.
More 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!
Try my favorite egg recipes:
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Best Crab Bloody Mary Deviled Eggs
Equipment
Ingredients
- 6 eggs, peeled
- ¼ cup Regular Mayonnaise
- 1 ½ tsp Horseradish
- ½ tsp Salt
- ¼ tsp Celery Seed
- ½ tsp Worcestershire Sauce
- ½ tsp Tabasco Sauce
- ¼ cup Tomatoes, 1/4" Inch Diced
- 1 tbsp Celery, Minced
- 2 tsp Pimiento Stuffed Green Olives, Minced
- 1 ½ tsp Fresh Lemon Juice
- 1 tsp Vodka
- ½ cup steamed lump crab meat
- ¼ teaspoon good quality Hungarian paprika OR Old Bay seasoning, for garnish
Instructions
- 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.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Crab Bloody Mary Deviled Eggs FAQs
Boiled eggs can last in the refrigerator in an airtight container for two days, however we recommend consuming crab deviled eggs within the same day.
If you want to prep ahead of time, you can pre-boil eggs the day before serving and store in the refrigerator- but we think the flavor is best when adding crabmeat immediately before serving.
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