Bloody Mary Deviled Eggs with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A twist on classic deviled eggs, with a 'bloody' red color from tomato and paprika, served with a side of 'blood' (beet juice) for a spooky touch. This American-inspired Halloween recipe, ready in about 30 minutes, pairs hard-boiled eggs, mayonnaise, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12, peeled and halved hard-boiled eggs
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup, finely chopped celery
• 1 tablespoon, diced pickled red onion
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon (like Tabasco) hot sauce
• to taste salt
• to taste pepper
• 1/4 cup, strained beet juice

Instructions

1. Step 1: In a medium bowl, combine the mayonnaise, Dijon mustard, celery, pickled red onion, smoked paprika, hot sauce, salt, and pepper to make the filling.
2. Step 2: Scoop out the yolks from the egg whites and add to the bowl. Mix until smooth and well combined.
3. Step 3: Spoon the filling back into the egg white halves, pressing firmly to create a neat mound. Use a spoon to shape the filling.
4. Step 4: Drizzle a small amount of beet juice over each filled egg to resemble blood, then sprinkle with a tiny pinch of smoked paprika for a 'bloody' effect.