Bloody Mary Deviled Eggs

Cooking Time: 35 Minutes

All the flavor of your favorite bloody mary but in the perfect bite sized pieces.


  • 1 Pack of Bison Breakfast sausages
  • 12 Large Eggs
  • 1/4 cup Mayonaise
  • 1 tablespoon tomato paste
  • 1 tablespoon horseradish 
  • 1 tablespoon lemon juice
  • 2 tsp Worcestershire sauce
  • Hot sauce (your choice & you can control how spicy)
  • 1 teaspoon celery seed
  • Salt & Pepper to taste
  • 2 tablespoons Old Bay Seasoning
  • 4 to 5 cornichons cut into rounds
  • 1/4 cup celery leaves for garnish

Cooking Instructions:

Bring a large pot of water to a boil and carefully lower in the eggs with a large spoon. Cook for 12 minutes. Transfer the eggs to an ice bath and let cool completely. Peel the eggs under cool running water and then slice each in half.

Pre-heat your Airfryer to 400 degrees and place your bison breakfast sausage links in for 8 minutes. While those are cooking begin to remove the yolks and place in a large bowl.

Add the mayo, tomato paste, horseradish, lemon juice, Worcestershire sauce, hot sauce, celery seed, and a pinch of salt and pepper. Mash with a fork until completely smooth. You can also do this in a food processor if you want it really smooth. Transfer the mixture to a pastry bag or you can scoop with a small spoon.

Place the Old Bay seasoning into a small shallow dish. Dip each egg half, cut side down, into the seasoning to fully coat and then place on a platter. Fill the center of each egg with the yolk mixture. Top each with a pickle round and sausage slice. Serve immediately or refrigerate until ready to eat. Enjoy!