Deviled Eggs! They’ve made a comeback, along with checkered table cloths and of course our favorite morning cocktail. Try these as a counter-point to a round of Bloodys. Everyone will cheer… just don’t leave them out in the sun!
- 1 dozen eggs
- 3 Tbsp mayonnaise
- ½ tsp salt
- 3 Tbsp Portland Bloody Mary Mix
- 1 tsp vodka
- Ground black pepper
Hard boil the eggs and peel them when they’re cool enough. Cut each one in half lengthwise and put all the yolks in a bowl. Set the white parts aside; on a platter would be nice. Mash up the yolks with the back of a fork until fairly smooth. Add all the rest of the ingredients and mash some more. Carefully spoon a little bit of the mixture into each of the empty egg halves. Grind a little black pepper on top and you’re done.
Spicy Hungarian paprika and horseradish shine against sweet tomato flavor and sea salt for a familiar flavor profile – a Bloody Mary!
That sweet/salty/spicy balance is so important, don’t you think? Sounds like you’re a pretty good bartender! Nice job!!
My Bacon and Eggs Bloody Mary combines homemade bloody mary mix, crispy bacon, and deviled eggs.
Sounds delicious! The breakfast of champions!
He used bottled tomato juice, but pretty much all the rest was in it, but I will have to work on the bacon and deviled eggs for the next brunch and make the bloody mary as you have done here.