New This Month

Dilled Deviled Eggs and Spice-and-Salt Bloody Mary

  • Yield: Makes 16 eggs and 4 cocktails

Photography: Jonathan Lovekin


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


  1. 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.

  2. 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.

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