Deviled Egg Shots

3 from 1 vote

Vertical deviled eggs made with vodka to create a bite sized boozy deviled egg shot

Prep Time20

Cook Time10

resting time1

Cuisine: American

Servings: shots

Calories: 176kcal

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.