Dilled Deviled Eggs And Spice And Salt Bloody Mary Recipe

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 

Preparation

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.