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Sleighbell Caesar
Hosting a holiday brunch is a great way to get together with family and friends during the busiest time of year. Make an egg-centric snack board ahead of time and pair it with an over-the-top Caesar garnished with a chipotle devilled egg!
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 1 drink
Ingredients
- Rim: celery salt
- 1½ oz vodka omit for non-alcoholic version
- ½ oz pickle juice
- 2 dashes Worcestershire sauce
- 2 dashes Cholula hot sauce
- 1 tsp grated horseradish
- 1/3 oz lime juice
- Pinch of salt & freshly ground black pepper
- 5-6 oz Caesar mix
- Garnish: chipotle devilled egg
- Garnish: bacon
- Garnish: pickled asparagus
- Garnish: cilantro
Chipotle Devilled Eggs
- 6 eggs
- 3 tbsp mayonnaise
- 1 chipotle pepper in adobo sauce finely chopped
- Salt and freshly ground pepper
Instructions
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Rub a lime wedge around the rim of a highball glass and rim with celery salt.
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Add ingredients to a shaker with ice and shake briefly.
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Strain into prepared glass over fresh ice.
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Garnish with bacon, pickled asparagus, cilantro, and a chipotle devilled egg.
Chipotle Devilled Eggs
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Place eggs into boiling water and boil for 10 minutes. Drain well and plunge into ice water. Cool, shell and cut in half. Remove yolks.
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Combine yolks, chopped chipotle pepper in adobo sauce, mayonnaise and season with salt and pepper in the small bowl of a food processor. Blitz until the mixture is smooth and creamy. Transfer to a small plastic sandwich bag or piping bag fitted with a round tip.
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Snip a ½-inch hole in the corner of the plastic bag (if using) and pipe the egg yolk mixture into the centre of each white.