Bloody Mary Deviled Eggs Are Perfect Vodka-Soaked Party Snack

Bloody Mary Deviled Eggs

Bloody Mary Deviled Eggs might be the best use of eggs since the Pisco Sour.

I’ve always been a sucker for deviled eggs. My family has a secret recipe that’s been passed down for generations which, like most people’s family recipes, means my grandma found it in a newspaper. I’m not a nepotist though; I’ll eat anyone’s deviled eggs. If they’re out at a party, they’re gone in a heartbeat. If they’re on a restaurant’s menu, they’re going in my stomach.

Thankfully my mother and grandmother both approve of the new and improved recipe for Bloody Mary Deviled Eggs. They’re a beautiful departure from the tired mayo/mustard combo. Paprika is great, but it’s not THAT great. You know what is though? Vodka. Everything’s better with vodka.

I was a bit skeptical about how a topping with liquid in it would work, but some sort of culinary wizardry makes it work. The thin coating of lemon juice and vodka affixed to the tomato and celery is the perfect addition to the spicy yolk mixture. These Bloody Mary Deviled Eggs won’t get you tipsy, but they’re definitely a fun way to kickstart a party!

h/t to Cass for the brilliant idea.

Bloody Mary Deviled Eggs Recipe
Bloody Mary Deviled Eggs
A delicious boozy treat perfect for your next party or just a typical Wednesday night.
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For Eggs
  1. 12 eggs
  2. 1/2 cup Sir Kensington's Sriracha Mayonnaise
  3. 1 teaspoon Worcestershire sauce
  4. 1 tablespoon Bubbies Prepared Horseradish
  5. 1/4 teaspoon celery seed
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon Green Pepper Cholula
For Topping
  1. 1/2 cup diced tomatoes
  2. 2 tablespoons minced celery
  3. 1 tablespoon fresh lemon juice
  4. 1 teaspoon Absolut Vodka
Instructions
  1. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
  2. Transfer eggs to a colander; place under cool running water to stop the cooking. When cool, carefully peel them under running water.
  3. Cut the eggs in half lengthwise and transfer the yolks to a bowl. Set the egg white halves on a platter, cover, and refrigerate.
  4. With a fork or muddler, mash the yolks to a smooth consistency. Mix in the mayo, salt, horseradish, celery seed, Worcestershire, and Cholula until smooth.
  5. Spoon the mixture into egg halves, or be classy and use a pastry bag to pipe the mixture evenly into the egg white halves.
  6. Topping: Mix the tomatoes, celery, lemon juice, and vodka in a small bowl. Top each egg half with about 1 teaspoon of the mixture.
  7. Eat all 24 halves by yourself. Sharing isn't caring. It's passing the buck.
Adapted from D'Lish Deviled Eggs by Kathy Casey
Boozist http://www.boozist.com/

Colin Joliat
About Colin Joliat 293 Articles
Colin Joliat is the brains behind this rinky-dink operation. He covers the alcohol industry with two parts information, one part comedy, and one part WTF is wrong with this guy. He's written for Brobible, Guyism, Thrillist, CoolMaterial, Craft, and more.