Dilled Deviled Eggs And Spice And Salt Bloody Mary Recipes

DILLED DEVILED EGGS AND SPICE-AND-SALT BLOODY MARY

Steps:

• Deviled eggs: Peel eggs and halve lengthwise. Remove yolks, leaving whites intact, and add to a small bowl. Mix in mayonnaise, mustard, lemon zest, dill, and salt. Mash with a fork until smooth. Pipe or spoon yolk mixture into whites. Sprinkle with additional dill just before serving.
• Bloody Mary: Fill a pitcher with tomato juice. Stir in cornichon brine, minced pepperoncini, horseradish, hot sauce, Worcestershire sauce, and pepper. Fill 4 glasses with ice, add 1 1/2 ounces vodka to each, and top with tomato juice mixture. Garnish with cornichon, pepperoncini, lemon wedge, and celery stalk.

BLOODY MARY DEVILED EGGS

Steps:

• Boil the eggs for 12 minutes. Then place them into a bowl of ice water. Mix the eggs around until they have completely cooled. While the eggs cook, fry up the bacon until crispy.
• Peel the cooled eggs and slice them in half length wise. Remove the egg yolks from the whites and place them in a bowl.
• Ad the mayonnaise, horseradish, tomato juice, hot sauce and salt to the bowl with the egg yolks. Mix until smooth. (Using a food processor is handy for this)
• In a small bowl add the bloody mary seasoning. Then dip the cut side of the egg white halves in the spice mix and place them spice side up onto a plate.
• Next fill a pipping bag or ziplock bag (with the corner cut off) with the egg yolk mixture and pipe it into the yolk holes of the spiced egg whites. Then slice the cooked bacon into 12 pieces. Garnish the finished deviled eggs with a celery leaf and a piece of the bacon. Keep in the refrigerator until ready to serve.