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A deviled egg on a marble plate, garnished with small hash browns, a celery leaf and bacon strips.
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5 from 5 votes

Bloody Mary Deviled Eggs with Bacon and Hash Browns

These Bloody Mary deviled eggs with bacon and mini hash-browns are a delicious 4-course brunch in a single bite!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: American
Servings: 12 Deviled Eggs
Calories: 106kcal
Author: Genevieve Morrison

Equipment

  • 1½ quart pot to boil 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

Ingredients

  • 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
US Customary - Metric

Instructions

  • Add 6 large eggs to a pot of cool water, just covering the eggs, then place them on the stove and boil them for 20 minutes over MEDIUM-HIGH heat. After 20 minutes, 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.

Notes

Nutrition information is an estimate.

Nutrition

Serving: 1Deviled Egg | Calories: 106kcal | Carbohydrates: 3g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 126mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg