Dilled Deviled Eggs
Salt-and-Spice Bloody Mary


Instructions Checklist
  • 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)

2 Ratings
  • 5 star values: 1
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Rating: Unrated
Love, love, love the dilled deviled eggs. They taste so fresh and springy with the hint of lemon. Highly recommended!