Drunken Deviled Eggs are a fun and flavorful twist on the classic deviled eggs, incorporating a splash of alcohol for a unique kick.
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon vodka
- 1 teaspoon white wine vinegar
- 1 teaspoon hot sauce (adjust to taste)
- Salt and black pepper to taste
- Paprika or fresh herbs for garnish (optional)
Directions
Place the eggs in a single layer in a saucepan and cover them with water.
Over high heat, bring the water to a rolling boil.
Once boiling, turn off the heat, cover the saucepan with a lid, and let the eggs sit for about 9-12 minutes for hard-boiled eggs.
After the eggs have finished cooking, transfer them to a bowl of ice water to cool completely. This will make them easier to peel.
Gently crack and peel the cooled hard-boiled eggs. Slice them in half lengthwise.
Carefully scoop out the yolks into a separate bowl, leaving the egg whites intact.
Mash the egg yolks with a fork until they are finely crumbled.
Add mayonnaise, Dijon mustard, vodka, white wine vinegar, and hot sauce to the mashed yolks. Mix until smooth and creamy.
Season the mixture with salt and black pepper to taste. Adjust the hot sauce if you want a spicier filling.
Use a spoon or a piping bag to fill the hollowed-out egg whites with the yolk mixture.
You can also get creative with your presentation by using a star tip to pipe the filling or shaping it into a swirl.
Sprinkle the Drunken Deviled Eggs with a dash of paprika or garnish with fresh herbs like chives or parsley for a pop of color and flavor.
Arrange the Drunken Deviled Eggs on a serving platter and serve them immediately.
