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.

SPICY BLOODY MARY DEVILED EGGS

Steps:

• Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
• Stir in mayonnaise, tomato juice, horseradish, paprika and sea salt until smooth and creamy.
• To rim eggs, place additional paprika on small plate. Dip cut sides of egg white halves into paprika to coat.
• Spoon or pipe yolk mixture into egg white halves. Refrigerate 1 hour or until ready to serve. Top each with a celery leaf.

LIZ MCCRAY

Steps:

• First, start by making your hard boiled eggs. Place 6-12 eggs in a pot, covered by 1 inch of water. Bring to a vigorous boil for 1-2 minutes then turn off heat and cover for 12-13 minutes. Prepare an ice bath and put finished eggs into an ice bath. Use cold running water to help peel the eggs. When eggs are peeled, set aside in a container or in the refrigerator to cool for about 30 minutes
• Once you've completed the hard boiled eggs process and the eggs are cool, separate the yolks from the whites of 6 of the eggs into a mixing bowl. Make sure to open the eggs lengthwise
• Place the Demitri's Bacon Rim Salt on a plate. Dip each egg white top into the salt to coat and rim
• In the mixing bowl with the yolks add all the remaining ingredients and mix until the mixture is smooth but fluffy. Taste to test and add flavor or seasoning if needed
• Pipe the yolk mixture into the egg white and garnish with a celery leaf

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.

TORI RITCHIE'S BLOODY MARY'S AND DEVILED EGGS

Steps:

• In a 3 quart pitcher mix together all but the celery stalks. Serve over ice with a celery stalk in each glass.
• Halve the hard boiled eggs; place yolks in a large bowl, reserve the whites on a platter. Mash the yolks with the mayonnaise, curry powder, scallions, garlic, lemon juice and salt. Pipe or spoon equal amounts of yolk mixture into reserved white halves. Garnish with cilantro.

BLOODY MARY DEVILED EGGS

Steps:

• Cut the eggs in half horizontally. Remove the yolks to a food processor. Add the mayonnaise, cocktail sauce, tomato paste, horseradish, paprika, hot sauce and lemon juice and process until smooth. Transfer to a pastry bag and set aside.
• Spread a tablespoon of seafood seasoning on a small plate. Slice a bit off the bottom of each egg white half so it stands up and forms a little cup. Dip the top of each egg white half in the seafood seasoning, then pipe in the filling. Garnish with the olive slices, celery matchsticks and celery leaves.

AIR-FRIED BLOODY MARY DEVILED EGGS

Steps:

• Preheat air-fryer to 275°. Place eggs in a single layer on tray in air-fryer basket. Cook 15 minutes. Remove eggs; rinse in cold water and place in ice water until completely cooled. Remove shells; cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, tomato juice, horseradish, pepper sauce, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with bacon. Chill until serving.

BLOODY MARY DEVILED EGGS

Steps:

• Heat bacon as directed on package; cool. Cut each slice crosswise into 4 pieces.
• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork. Add dressing; mix well. Stir in celery.
• Spoon yolk mixture into egg white halves; drizzle with hot sauce.
• Thread 1 each olive and bacon piece onto each of 24 frilled toothpicks. Insert into egg yolk filling.

SPICY DEVILED EGGS

Steps:

• Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs.
• Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
• Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

BLOODY MARY DEVILED EGGS

Steps:

• Combine the mashed yolks and mayonnaise; stir in the pureed sun-dried tomatoes, horseradish, Worcestershire sauce, celery, mustard, celery seeds, Tabasco, and vodka.
• Taste, then season with salt and pepper.
• Fill the whites evenly with the mixture and garnish each egg half with chopped celery.
• Chill well before serving.

DILL PICKLE BLOODY MARY

Steps:

• Pour dill pickle juice into a shallow plate. Combine sriracha salt, celery seed, and black pepper on another shallow plate.
• One-by-one, dip the rims of 4 glasses first into the dill pickle juice and then into the salt mixture to coat the rims. Place glasses into the refrigerator or freezer. Pour remaining dill pickle juice and salt mixture into a large pitcher. Add vegetable juice, vodka, lime juice, horseradish powder, and hot sauce. Mix well. Allow Bloody Mary mixture to rest for at least 1 hour in the refrigerator.
• Slide 1 pickled egg, 1 pickled okra spear, and 1 dill pickle onto each bamboo skewer.
• Before serving, add 2 two ice cubes, 1 loaded bamboo skewer, and 1 celery stalk to each rimmed glass. Give the Bloody Mary pitcher a stir and pour evenly into the 4 prepared glasses. Serve immediately.

SLIM BLOODY MARY DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, tomato juice, horseradish, pepper sauce, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with bacon. Chill until serving.