Wednesday, August 24, 2016

Bloody Mary Deviled Eggs

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 OH BOY... Deviled Eggs!

But not just any deviled eggs these have that unique flavor of a classic Bloody Mary Drink...

Tomato juice is replaced with thick tomato paste.  Since the paste is thick you can thin the mix a bit with actual VODKA!  Add traditional flavors like Worcestershire Sauce and Spices (instead of horseradish, I like Old Bay and Cayenne Pepper seasonings but feel free to go with the classic and add a bit of horseradish sauce).

The tomato paste, in addition to adding a rich tomato flavor to the yolk mixins also adds a bit of the rec color of the drink.

And of course a garnish of celery just tops the whole thing off,

LOVED these.  Great fun to make.  Great fun to show off for guests...

I took them to a brunch reception at my church and they went like hot cakes... Better than hot cakes actually as the group left not a single one.  Liked plate clean as a whistle, the ultimate compliment for any pass a plate PotLuck meal.

Keep scrolling down for this easy to follow recipe and ENJOY Indeed!

 OK... Here's what I did...

Bloody Mary
Deviled Eggs

  • 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers)
  • 1/4 Cup Mayonnaise
  • 1/4 Cup Tomato Paste
  • 2 TBS Pepper Vodka
  • 2 TBS Lemon Juice
  • 1 TBS Worcestershire Sauce
  • 1 tsp (to taste) Old Bay Seasoning
  • Pinch each Salt and Pepper 
  • Small Pinch Cayenne Pepper Spice (Can use Red Pepper Flakes.  This is optional depending on how spicy you like your Bloody Marys)
    Celery Leaves and thin slices for garnish
  • Smoked Paprika for Additional garnish.
Cooking Directions
  1. Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
  2. Use a fork to mash the yolks and mix in the mayonnaise, Tomato Paste, Vodka, Lemon Juice, Worcestershire Sauce, Old Bay Spice Mix, Salt, Pepper and optional Pepper Spice.  Mix until completely smooth (I prefer to use a food processor).
  3. Place the yolk mixture into a piping bag with a large opening star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites.
  4. Arrange the eggs on a serving dish.  Add the garnish of the Celery slices, additional celery leaves and the smoked Paprika.
  5. Best to serve chilled. ..and of course, ENJOY!


This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


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