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 the teeny tiny hash browns.
A Few Deviled Egg Pro Tips!
1. I simply 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.
3. No need to always gouge out your yokes 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 yokes through a mesh strainer before mixing in your mayo and mustard.
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.
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 heart break.
If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.
You’ll require a pot, mesh strainer and mixing bowl for this recipe, as well as a frying pan. It’s also nice to use a party piping bag and pretty tip so that your eggs are extra fancy.
- 6 large eggs
- 1 tbsp. mayo
- 1 tsp. creamy horseradish
- 1 tsp. cocktail sauce - with horseradish
- 2 tsp. mustard - I like spicy brown deli mustard
- 3 shakes of tabasco
- 3 shakes of Worcestershire
- Celery salt & cayenne pepper – for seasoning on top
- Salt & pepper to taste
- A celery leaf
- 2-3 little Yukon Gold or red potatoes - chopped into teeny cubes
- 1 tsp. butter - enough to coat the bottom of a frying pan
- 6 strips of bacon
Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
While your eggs boil, make your bacon flags. Cut a strip of bacon in half center-wise, then fold each piece lengthwise. Sew the toothpick through the center and lay on a tinfoil-covered baking sheet. Bake at 350 for 15 minutes.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks. Mix in your mayo, creamy horseradish, cocktail sauce, mustard, tabasco and Worcestershire sauce. Give it a taste and see if it could use a little salt and pepper. Set aside.
Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
Make your tiny hash browns. While your bacon flags bake, chop your little potato into tiny little hash brown-size pieces. Real teeny. Add a little butter to your pan and cook the potatoes on medium heat for about 5-10 minutes until brown. Season with salt and pepper. Remove and put in a little bowl - or any size bowl. They look cuter in a tiny bowl, though 😉
Spoon your egg mixture into a pastry-piping bag and add to your little egg halves. You can also just spoon it into the eggs too, but it doesn’t look as pretty.
Carefully add your bacon flags by poking them into the egg whites, gently place your tiny hash browns around the side and add a pretty little celery leaf.