Place 1 cup ice in a 2-qt. pitcher.
Add 1 cup beef broth, 1 cup vodka, 4 cups tomato juice (or V8), 2 tablespoons lemon juice, 2 tablespoons lime juice, 1 tablespoon green olive brine, 1 tablespoon Worcestershire sauce, 2 teaspoons prepared horseradish (more if desired), 1 teaspoon celery salt, 1 teaspoon ground black pepper and 1 teaspoon hot pepper sauce (such as Tabasco, Tampico, or Texas Pete’s); stir to combine. Serve over ice. Garnish with celery stick and green olives. Serves 4.
There are as many different deviled egg recipes as there are stars in the sky. Our version uses both horseradish and Old Bay to amp up the flavours. A winner in our neighbourhood Deviled Egg-off…great at any gathering any time of the year!
18 hard-boiled large eggs
1/4 cup Hellman’s mayonnaise
2 to 3 tablespoons prepared horseradish (not horseradish sauce)
1 1/2 teaspoon dried dill weed
1 teaspoon dill pickle cubes
2 tablespoons prepared (yellow) mustard
1/4 teaspoon finely ground pepper
Old Bay Seasoning
Cut eggs in half lengthwise. Remove yolks and place in a bowl; set whites aside.
Either mash the yolks manually or using a hand mixer on low. Add mayonnaise, horseradish, dill, dill pickle cubes, mustard, and pepper; mix until well combined. Mixture should be thick. Using two spoons, return yolk mixture to reserved egg white halves. Dust eggs with Old Bay Seasoning. Keep chilled until time to serve.
Makes 36 appetizers, which serves about 9.