Recipe courtesy of Tori Ritchie

Tori Ritchie's Bloody Mary's and Deviled Eggs

  • Level: Easy
  • Yield: 8 servings
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Bloody Mary's:

8 jiggers vodka

8 cups chilled tomato juice

1 lemon, juiced

1 tablespoon Worcestershire sauce

8 drops red pepper sauce, or to taste

2 teaspoons celery salt, or to taste

Salt, to taste

Freshly ground black pepper, to taste

8 stalks celery, leaves left on

Deviled Eggs:

1 dozen eggs, hard boiled and cooled

2/3 cup mayonnaise

1 tablespoon mild curry powder, or to taste

3 scallions, finely minced

1/2 garlic clove, finely minced

1 tablespoon lemon juice

Salt, to taste

Cilantro leaves for garnish


  1. In a 3 quart pitcher mix together all but the celery stalks. Serve over ice with a celery stalk in each glass.

Deviled Eggs:

  1. Halve the hard boiled eggs; place yolks in a large bowl, reserve the whites on a platter. Mash the yolks with the mayonnaise, curry powder, scallions, garlic, lemon juice and salt. Pipe or spoon equal amounts of yolk mixture into reserved white halves. Garnish with cilantro.
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