Deviled Egg Shots!
I made these deviled egg shots and I am not proud of it but what is done is done and they actually came out good. There is about 3/4 ounce of vodka in each deviled egg, which is about half a traditional shot, and stronger than your average jello shot! The key to making the filling thick enough with all that liquid is mixing in potato flakes!
The inspiration for this recipe
I saw a video where the deviled eggs were cut the short way instead of the long way. I have done this before and seen it at restaurants too, so it isnt that unusual. One of the comments said it looked like they made deviled egg shots, and once I saw that idea, I knew I had to make this. It’s like when you have na song stuck in your head and you need to hear the song to get it out of your head! I needed to make these to stop thinking about them.
Cutting the egg is the hardest and most important step
Cut a little off the bottom so it can stand up on its own. Then cut off the top.
Next cut a circle about as large as the yolk on the cut off top. Squeeze the egg a little to pop the yolk out. Now you have an egg white shot glass. The other great thing about cutting them this way is that the cavity is larger than the yolk itself and able to hold more filling.
Make the deviled egg shots filling
I used vodka but tequila would also be awesome in these. Vodka does pair with the potato flakes, but tequila goes great with the lime juice and valentina hot sauce. I also added mayo, mustard, celery salt, salt.
You really want to blend the deviled egg shot filling smooth. The potato flakes will remain a little chunky until it rests in the fridge for about a half hour.
Fill the deviled egg shots
I always use a piping bag for my deviled eggs and these shot versions were no different. Fill them up and make sure they are overflowing!
Serve the deviled egg shots
I topped the deviled egg shots with some celery salt and chipotle powder. You could do the traditional paprika, some tajin, or whatever you are feeling!
Twists and tips on this recipe
Make sure you are tasting the filling as you go. You can always adjust. Different eggs and mayosd and mustards and hot sauces all have different consistencies from brand to brand, so you might need more or less of the potatoes to get things the right flavor and consistency!
if you have never made hard boiled eggs, here is a more definitive guide.
For more fun and crazy deviled egg ideas, check out my hot dog deviled eggs, carbonara deviled eggs, or these tasty elote deviled eggs!
Deviled Egg Shots
Equipment
Ingredients
- 8 eggs
- 6 ounces vodka or tequila
- 1 tablespoon hot sauce I used valentina
- juice of 1 lime
- 2 teaspoons dijon mustard
- 1/4 cup mayo
- 1/4 teaspoon celery salt
- 1/4 teaspoon salt
- 1/2 cup dehydrated potato flakes
Instructions
- Bring a pot of salted water to a boil, and prepare an ice bath in a bowl
- Add the eggs to the boiling water and boil for 9 minutes. Transfer from the water to the ice bath. I usually crack them slightly before adding to the ice bath because I find it easier to peel them.
- After the eggs cool for 30 minutes, peel them.
- This is the most important step- cut a small slice off the bottom of the egg, then cut off the top so that you can almost see where the yolk is. cut a circle on the top as wide as you can being careful not to break the white. The photos above will help you! Once the circle is cut, gently squeeze the egg on all sides and the bottom to try and pop the yolk out of the top and create the egg "shot glass" Repeat with all the eggs, and place the yolks into a bowl. Put the whites onto a platter and store in the fridge.
- Add the remaining ingredients into the bowl with the yolks and use a hand blender to blend it as smooth as you can. It will still be a little lumpy. Cover and set in the fridge for 30 minutes for the potatoes to rehydrate and the lumps will go away.
- Taste and adjust seasonings if needed. Add a splash of vodka if it is too thick, or more potatoes if it is too thin. Some more mayo if it needs to be creamier or smoother in texture.
- Transfer to a piping bag and pipe into the whites. Top with more celery salt and some paprika or chipotle powder or tajin.