These Bloody Mary deviled eggs with bacon and mini hash-browns take a bit of patience, but they’re sooooOOooo worth it. One of the most fun little deviled eggs to serve with brunch.
I like to serve these when I’m not serving actual Bloody Marys. That way, guests can have their Mimosas and a Bloody Mary too. This recipe also includes instructions on how to make those yummy bacon flags and teeny, tiny hash browns.
A Few Deviled Egg Pro Tips
1. I use a knife to gently crack around the center of an egg and carefully peel the shell. Then, when slicing my eggs, I like to slice through the center-middle, as opposed to longways. I find the egg-halves will have a more sturdy base when cut this way.
2. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate. You can also add a tiny bit of filling under your egg whites to “glue” them to the plate to make them extra secure.
3. No need to gouge your yolks out with a spoon. They’ll almost always slide out if you’re gentle. You may sometimes have a little left over, but it’s easier and less damaging to the egg white to try sliding first.
4. To get perfectly smooth egg fillings, push the yolks through a mesh strainer before mixing with other ingredients.
5. Wash and gently dry your egg whites so that they’re absolutely perfect before filling.
6. The perfect consistency of deviled egg filling is almost exactly like hummus. If your filling seems a little dry, just add a little more mayo or mustard.
7. Always use a pastry piping bag and a pretty tip. It really makes your eggs look so much more professional.
8. When garnishing with a spice, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the bottle, it’s very likely too much will come out at once, and you’ll end up with a deviled, over-spiced heartbreak.
Bloody Mary Deviled Eggs with Bacon and Hash Browns
- pot – for boiling 6 eggs
- cutting board and sharp knife
- sauté pan
- mixing bowl
- mixing spoon
- foil-lined baking sheet
- kitchen scisors
- 12 toothpicks
- mesh strainer
- pastry piping bag
- 6 large eggs
- 6 strips bacon
- 1 small Yukon gold potato
- 12 celery leaves
- 1 tbsp. mayonnaise
- ½ tsp. creamy horseradish
- 1 tsp. spicy brown mustard
- ½ tsp. cocktail sauce
- 1 tbsp. butter
- 3 shakes Tobasco
- 3 shakes Worcestershire sauce
- cayenne pepper – a sprinkle
- celery salt – a sprinkle
- salt & pepper – a sprinkle
- Add 6 large eggs to a pot of cool water, place them on the stove and boil for 20 minutes over MEDIUM heat. After 20 minutes (that’s 20 minutes from when you turn on the heat to turning it off), place them in a bowl of cold water for 5-10 minutes, or until the bacon flags and hash browns are finished.
- Make the bacon flags. Cut a strip of bacon in half center-wise, then fold each piece lengthwise. Sew a toothpick through the center and lay on a tinfoil-lined baking sheet. Make 6-12 flags. Bake at 350 F. for 15 minutes.
- Make the mini hash browns. Chop 1 small Yukon gold potato into tiny cubes. Real teeny. Add 1 tsp. butter to a pan and cook the tiny potatos on MEDIUM heat for about 5-10 minutes until brown. Season with salt and pepper. Remove and set aside.
- Slice 12 celery leaves. You’ll find nice small ones usually in the center of a bunch. Slice leaves that are about 1-2 inches. Set aside.
- Once the eggs are cool, remove the shells by carefully tapping around the center, peeling and slicing them in half.
- Remove the yolks by gently sliding them out. Set whites aside. Push yolks through a mesh strainer into a mixing bowl. This will break up the yolks and ensure that the filling is perfectly smooth when you mix in the other ingredients.
- Add 1 tbsp. mayonnaise, 1 tsp. spicy brown mustard, ½ tsp. creamy horseradish, ½ tsp. cocktail sauce, 3 shakes of tabasco, 3 shakes of Worcestershire sauce and a sprinkle of salt & pepper to the bowl with yolks and stir. You want the texture of your filling to be like creamy hummus, so if it appears on the dry side, give it a taste, and see if it could use a little more mayo or mustard to make it more creamy. Spoon it into a pastry piping bag with a pretty tip.
- Fill each egg. Add bacon flags, a small celery leaf and a small pile of hash browns to each. Sprinkle with cayenne, celery salt and serve.