Bloody Mary deviled eggs
It is the holidays and I am still testing new and existing recipes for these busy days. This bloody mary deviled eggs are about trending topic on Pinterest. And like last year, I am going to try this out my own way! As usual our catering business makes an existing recipe representable! This recipe is going to be the eye catcher for new years eve! We create several deviled egg recipes the French way. Again for this recipe I don’t use mayonnaise! This is because the filling will use structure!
Don’t you see deviled eggs inmages online and the filling is wet. This comes because the recipe contains too much wet ingredients. We do it the French way with butter and heavy cream. When these ingredients hit the mixer on highspeed, your cream is ready!
Hard boiled eggs
As you know, for any stuffed egg recipe, you need hard boiled eggs. Online you see videos how to boil eggs! This is in case your eggs will burst during cooking. To keep this more simple, always buy free range eggs and cook them for 11 minutes! Before for you start to cook eggs, use an egg piercer and pierce each egg. This prevent to have burst eggs! The other important thing is after cooking eggs, use only cold tab water. There are videos online where use see how people use ice cubes. This isn’t necessary! When you use cold tab water only, let it rest for about 10 minutes. Then you can beat each egg under water a litle and the egg shell comes of easy!
Cream and spicy
Before you start with this recipe, make sure butter is on room temperature! Heavy cream can come out of the refrigerator or on room temperature. When you first mix butter very fluffy for about 2 minutes, then you can add heavy cream. Mix both ingredients until you see it becomes creamy! Than you can put the yolks in a strainer and sift them above the cream. When you mix this well, the only thing what you have to do is adding flavor. For this recipe I have used Tabasco buffalo to make this spicy. Tabasco has created a few other hotsauce flavors too. You can use them all. Not at the same time off course!
Spicy red colors
As you can see, the colors of these eggs are very red. This is because I have colored the filling with good quality of tomato paste. For this recipe I have used Italian brand “Mutti”, Del monte will be fine too! The cheaper the paste is, the more water you get! That’s what you need to avoid with these eggs. 1 table spoon per 6 eggs give your eggs a beautiful red color. As you can see, the egg white shells have some color too! Use per 6 eggs/12 shells 1 tbsp of ground paprika powder or ground chillie powder. Cayenne pepper will be too much because the filling has tabasco hotsauce.
Well the recipe is pretty easy to follow. When you decide to make these eggs, please tag us on Instagram @cookiesanddoughemporium. See my recipe below and for more deviled egg recipes, please check on our blog or Pinterest.