There is something completely satisfying about a deviled egg. Not quite sure what it is. It is an old school treat that has come back into vogue. I was chatting with a friend the other day and she said that one of her friends hosted a cocktail party with a deviled egg bar .... how cool is that?
I have always loved a really good Bloody Mary. When I say really good, it is one that starts with Clamato juice, garlic, celery seed, hot sauce and horseradish plus a few other secret ingredients. Then it is sits for a day or two in the fridge to get happy. To be in style now, the more toppings the better - celery, bacon, green beans to name a few. I thought why not mix the two for bite or two of just plain darn goodness. Thus the Bloody Mary Deviled Egg was born.
I would suggest making the eggs a day ahead of time then garnish when you are ready to serve. These little delights will "wow" your guests, create conversation and will be memorable. You will be deemed "the hostess with the mostess".
If you are like me, you have struggled over the years with perfecting the perfect hard boiled egg that has the shell peel easily. I think I am still on the quest but have come close.
BLOODY MARY DEVILED EGGS
Cooking Hard Boiled Eggs
In a large shallow pan carefully place the 12 eggs then fill with water to cover 1/2 inch above the eggs. Add a teaspoon of salt and 2 teaspoons of white vinegar. Cook on high until the water comes to a boil.
Once it comes to a boil, turn off heat and cover with a lid and let sit for 14 minutes. Then place the eggs into a ice bath and let cool for 5 minutes. Roll each egg to gently break the shell, then peel each one.
Deviled Egg Filling
6 Tablespoon Mayonnaise
2 teaspoon Yellow Mustard
1/2 teaspoon Salt
Cut each egg lengthwise and remove the yolk into a medium bowl. With a fork, break the egg yolks until fluffy. Add the mayonnaise, mustard and salt and whip with a fork until creamy. Place into a pastry bag and pipe the mixture into each egg.
Deviled Egg Garnish
6 Slices of crispy bacon - (each slice broken into quarters)
6 Haricot Vert (French Green Beans)
1/4 Cup finely chopped Celery
6 Small Cherry Tomatoes - cut into quarters
24 Slices of Radish
2 Tablespoons Flat Leaf Parsley - Finely Chopped
12 Green Olives with Pimento - cut in half
Top each egg with bacon, bean, tomato, radish and olive. Sprinkle a bit of celery, celery salt and hot sauce. Then sprinkle the parsley. Enjoy!