Go Back

Pickle Bloody Mary with Old Bay Salt, Deviled Quail Eggs and Bacon Wrapped Shrimp

Prep Time15 mins
shrimp/egg cooking time30 mins
Total Time15 mins
Course: Brunch, cocktail
Keyword: bacon wrapped shrimp, bloody mary, devilled eggs


Pickle Bloody Mary 

  • 3 oz vodka
  • 1 cup V8 juice
  • 1/2 tsp Worcestershire sauce
  • 1 tsp hot sauce, such as Tapatio 
  • 1 tsp prepared horseradish 
  • 2 tbsp dill pickle brine/jar liquid 
  • 1 tbsp Pepperoncini brine/jar liquid
  • 1 tbsp fresh squeezed lemon juice 
  • 1/4 tsp celery seed 
  • A pinch of salt
  • A pinch fresh ground black pepper 

Old Bay Salt Rim

  • 1/2 tsp Old Bay seasoning 
  • 2 tbsp coarse kosher salt 

Honey Glazed Bacon Wrapped Shrimp 

  • 6 jumbo shrimp, peeled and deveined
  • 3 slices of bacon, cut in half
  • 1 tbsp honey
  • 2 tbsp butter, melted

Bloody Mary Deviled Quail Eggs

  • 6 quail eggs
  • 1 tbsp mayonaise
  • 1 tsp tomato paste
  • 1/4 tsp Worcestershire sauce
  • 1 tsp prepared horseradish 
  • 1/4 tsp hot sauce, such as Tapatio 
  • 1/8 tsp Old Bay seasoning 
  • 1/8 tsp celery seed 
  • 1/2 tsp sweet pickle relish 
  • 1 tbsp Paprika for dipping eggs, plus more for garnish

Additional Garnishes 

  • whole Pepperoncini peppers
  • dill pickle slices
  • celery sticks
  • sliced lemon


  • Making the Bacon Wrapped Shrimp:
    1. Wrap a half a piece of bacon around each shrimp, and secure with toothpicks.
    2. Mix together melted butter and honey, and brush both sides of the bacon wrapped shrimp with the butter/honey mixture. Reserve remaining butter/honey mixture.
    3. Transfer to a foil lined baking sheet sprayed with non-stick cooking spray.
    4. Bake for 15 minutes.
    5. Remove shrimp from the oven, flip over brush with resaved butter/honey mixture, and bake 5 minutes more until golden and crisp.
    6. Remove from oven and set broiler to high. Flip shrimp once more and broil on high for 1-2 minutes until crisp.
    7. Allow to cool and remove toothpicks before serving.
    Making the Bloody Mary Deviled Quail Eggs:
    1. Hard boil the qual eggs. Cover quail eggs with water in a small saucepan, and bring to a boil. Once boiling, turn off heat and cover pan with a tight fitting lid. Allow to sit in water for 3 minutes, then transfer to an ice bath to cool. Gently tap with a knife to break shell, and peel under running water.
    2. Slice hard boiled quail eggs in half lengthwise and remove yolks to a boil. Mash/break up the yolks with a fork.
    3. Add mayo, tomato paste, Worcestershire sauce, horseradish, hot sauce, Old Bay, celery seed and relish to the bowl with the mashed yolks. Stir together with a fork to combine.
    4. Transfer mixture to a piping bag or resealable sandwich bag. If using a releasable sandwich bag, cut a small opening in the bottom corner of the bag with scissors to create a piping edge.
    5. Sprinkle paprika onto a small plate, and dip the cut side of each quail egg into the paprika to coat. Transfer cut side up to a plate.
    6. Pipe mixture evenly into the quail egg whites. Sprinkle more paprika over eggs to finish. Place in refrigerator until ready to serve.
    Making the Old Bay salt:
    1. Combine salt and old bay well with a fork. Transfer to a plate in an even layer.
    Making the Pickle Bloody Mary:
    1. Run a lemon wedge around the rim of the glass and dip in old bay salt.
    2. Fill the glass 3/4 way with ice and place a celery stick in the glass.
    3. Add all Bloody Mary ingredients to a cocktail shaker.
    4. Shake well, and strain over ice filled glass.
    5. Garnish with a long skewer of pickles, Pepperoncini peppers, deviled quail eggs and bacon wrapped shrimp.
    Cocktail recipe serves 1, Garnish recipes serve 6.