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Martha Stewart Member
Rating: Unrated
04/09/2013
Love, love, love the dilled deviled eggs. They taste so fresh and springy with the hint of lemon. Highly recommended!
Back to Dilled Deviled Eggs and Spice-and-Salt Bloody Mary
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 16 eggs and 4 cocktails
deviled-eggs-ed109451.jpg
Ingredients
Dilled Deviled Eggs
8 hard-cooked eggs
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon grated lemon zest
1 tablespoon chopped fresh dill
1/2 teaspoon coarse salt
Salt-and-Spice Bloody Mary
2 1/2 cups tomato juice
1 ounce cornichon brine
4 finely minced pepperoncini
2 teaspoons prepared horseradish
1/2 teaspoon hot sauce (such as Tabasco)
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
Ice
6 ounces vodka, divided
Cornichon, pepperoncini, lemon wedge, and celery stalk for garnish
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 16 eggs and 4 cocktails
deviled-eggs-ed109451.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 16 eggs and 4 cocktails
Recipe Summary
Yield: Makes 16 eggs and 4 cocktails
Yield: Makes 16 eggs and 4 cocktails
Makes 16 eggs and 4 cocktails
deviled-eggs-ed109451.jpg
deviled-eggs-ed109451.jpg
Ingredients
Ingredients
8 hard-cooked eggs
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon grated lemon zest
1 tablespoon chopped fresh dill
1/2 teaspoon coarse salt
2 1/2 cups tomato juice
1 ounce cornichon brine
4 finely minced pepperoncini
2 teaspoons prepared horseradish
1/2 teaspoon hot sauce (such as Tabasco)
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
Ice
6 ounces vodka, divided
Cornichon, pepperoncini, lemon wedge, and celery stalk for garnish
Directions
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.
Reviews (1)
Add Rating & Review
2 Ratings
5 star values:
1
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
04/09/2013
Love, love, love the dilled deviled eggs. They taste so fresh and springy with the hint of lemon. Highly recommended!
Reviews (1)
Add Rating & Review
2 Ratings
5 star values:
1
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
2 Ratings
5 star values:
1
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
1
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
1
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 1
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
04/09/2013
Love, love, love the dilled deviled eggs. They taste so fresh and springy with the hint of lemon. Highly recommended!
Martha Stewart Member
Rating: Unrated
04/09/2013
Love, love, love the dilled deviled eggs. They taste so fresh and springy with the hint of lemon. Highly recommended!
Rating: Unrated
All Reviews for Dilled Deviled Eggs and Spice-and-Salt Bloody Mary
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Dilled Deviled Eggs and Spice-and-Salt Bloody Mary
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
