Bloody Mary Deviled Eggs

Deviled eggs are a Southern favorite for everything from family gatherings to holiday tables, but this version starts with something a little different: Bloody Mary Pickled Eggs.

The eggs spend a few days in a tangy brine made with Old Forge Distillery Bloody Mary Mix before they’re turned into deviled eggs. A little sour cream and Black Pepper Bacon Salt go into the filling, then comes the fun part: the garnishes. Pickled okra, candied jalapeños, bacon, olives, celery or even a tiny pickle all work.

Make the pickled eggs ahead of time, then turn them into these Bloody Mary Deviled Eggs when you’re ready to serve.

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Bloody Mary Deviled Eggs

Yield: 12 Deviled Eggs

Ingredients

• 6 Bloody Mary Pickled Eggs
• 3 tablespoons pickling brine
• 1 tablespoon sour cream
• 1 teaspoon The Old Mill Black Pepper Bacon Salt
• 1 tablespoon Old Forge Distillery Bloody Mary Mix

Garnish (use a variety)

• Cherry tomatoes, cut in half
• Celery, cut into small stalks about 1 inch long and ¼ inch wide
• Crispy bacon, broken or lightly crumbled
• The Old Mill Sweet Baby Pickles, cut into quarters
• The Old Mill Pickled Okra, cut into rounds
• The Old Mill Candied Jalapeños
• The Old Mill Garlic Stuffed Olives

Instructions

1. Cut each egg in half lengthwise. Remove the yolk and put it in a bowl. You may need to use a spoon so scoop it out of the pickled eggs. Mash the yolks. Add the pickling brine and sour cream to it. Mix until smooth and creamy.
2. Put the bacon salt on a plate. Put the OFD Bloody Mary Mix on a plate. Dip each egg half into the Bloody Mary mix and then into the bacon salt. Spoon or pipe the yolk mixture into each egg half. Garnish with 2-3 items from the garnish list. You can also get creative with your own favorite Bloody Mary garnishes.