(upbeat music)
- [Kevin] (yawns) Ugh, I am so hungry.
Wonder what I should have for breakfast?
Maybe some fresh eggs, some bacon,
and a nice Bloody Mary to top it off.
(voice giggling) (dramatic music)
(suspenseful music)
- How about some Bloody Mary deviled eggs?
(Kevin screaming)
(fist knocking)
(suspenseful music)
- Kri-, Kris?
- Hey, I have all those eggs.
I thought we could make those Bloody Mary deviled eggs.
- Oh wow, I had a weird dream about you just seconds ago.
- Really? - More of a nightmare really.
- I hear that a lot.
Wanna get to it? (Kevin laughs)
- Let's get to it, I guess. Let's come on in.
(upbeat music)
Guys, we're here. This is Kris.
Some of you may know her because you've bought products
from us and you've talked to Kris.
She's our head of customer experience.
Some of you may know her because we did a tour
of Kris's garden on the main Epic Gardening channel
that I think, Kris, has now reached
about a half a million views.
- [Kris] Yeah, yeah. That's very cool.
- And we ate something at the end of that video
that people were obsessed with,
the Bloody Mary deviled eggs.
Actually, Jacques had some, Ian behind the camera had some,
I had some.
Fantastic, easily the best deviled egg I've ever had.
- Thank you. - Request after request
after request, obviously so much so that I just dreamt
about Kris in a fever dream.
And so it's time to get this recipe on the books here.
I see we have some things prepared.
- We do.
- What are we working with?
- So Bloody Mary deviled eggs are just a nice spin
on a regular devil egg.
Super easy, mayonnaise, tomato paste, hot sauce.
You can use any hot sauce. I like Cholula.
Celery seed, salt, pepper, and then lemon juice.
We're gonna dip the eggs after we peel them
in an Old Bay paprika mix and decorate them.
We're gonna top them with a garlic olive
and some celery leaves.
So let's get to it.
- Okay, so we've pre-boiled the eggs,
but you have a particular method you like to get them
to that point where- - I do.
- 'Cause with devil eggs, the exterior is really important
to look a certain way.
- It is.
- So how do you do that?
- All right, so I have this foolproof way of boiling eggs.
I used to hate making deviled eggs
until I- - Should I cut these in half
while we do this? - Yeah, that'd be great.
But what you do is you boil them,
you put the cold eggs in boiling water for six minutes,
turn off the water after six minutes, and cover it,
let it sit for six more minutes.
After that you put them in ice water and they boil, I mean,
they peel so easy.
Do you wanna try it? It's actually so satisfying.
- Oh yeah. Yeah, let's try it.
Here's the thing, like I've read that hack before,
and then I still can't peel it.
- No, do it.
- So I think I might be some sort of-
- Just crack it all the way around.
(egg cracking)
- [Kevin] Okay. Now's see, this is what happens to me.
- [Kris] Look, I think it's you.
(upbeat rock music)
- What? Maybe I'm too precious about it.
Maybe I'm too...
Oh, I see. I'm a little bit too delicate about it.
I need to get really, I need to really unleash.
Boom, boom, boom, boom. - You gotta get in there.
- Boom, boom, boom, boom. Boom, boom.
Okay, so we have our eggs ready.
I'm just dicing them perfectly in half here.
And what is our next step?
- We're gonna put the yolks in here.
- Oh, you take the...
Oh, right, 'cause you replace the yolks
with the Blood Mary mixture.
Okay, so now we're gonna deposit all of our yolks.
- [Kris] Perfect.
- And we're then transforming these yolks
into a delectable mixture.
- Here, we can put your little eggs on this.
- Oh yeah. (chuckles)
I love how when we were gonna make this video,
Kris messaged me asking if I had a deviled egg holder.
Like I had that on supply.
- When you, you're gonna need one.
- I'm gonna need- - 'Cause when you bring
these now, everyone's gonna want them.
- Trust me, I'm gonna have one after this.
But before I was such a peasant, I didn't know.
Would you say this is like one of your favorite things
to make or one of the favorite things that you make
that people get obsessed about?
- Yeah, it's one of those things that you bring
and nobody's ever heard of it or had it.
And so you just, again, look like such a rock star,
and it's such an easy thing to do.
So now we're gonna make the sauce.
The sauce consist of the mayonnaise,
quarter cup of mayonnaise.
- Quarter cup. In we go.
And this is organic mayonnaise, right?
- [Kris] Mm-hmm, yeah. I try and mostly use organic.
- The thing that gets me about the mayonnaise,
yeah, yeah, yeah, it's what it's made out of, you know?
- Yeah, I mean, you can make your own mayonnaise and do it.
- You can, you can, that should happen sometimes.
Okay, now? - Tablespoon of,
or two tablespoons of tomato sauce, tomato past, I mean.
- The paste goes in? - Yep.
The half of a lemon, juice, half a lemon juice.
Two teaspoons of Cholula or any hot sauce.
- In we go.
- [Kris] Tablespoon of horseradish.
- This guy here? - Mm-hmm.
- [Kevin] Oh, that's where you get that Bloody Mary
starting to come in.
- [Kris] Pour a teaspoon of celery seed.
- [Kevin] Celery seed.
- [Kris] And then mix up that salt and pepper.
And you don't wanna use it all.
Just sprinkle some and then we'll taste test it.
- Yeah, yeah, yeah. So I'll do like half of it.
So I'm just whipping this together.
And then does this get then mixed with the yolks?
- Yeah, this gets mixed with the yolks.
And I like to use a blender,
because I don't like those chunky yolks in my deviled egg.
So I have your hand mixer here.
And actually let's just give that a taste real quick
and see if it's salty.
- Okay. Let's see. - See what you think
about that.
- I think it is. - Yeah. I think it fine.
You got to make sure you get all that tomato paste.
- Oh yeah.
Well, that'll give a little more
acidity to it. - And we'll try it again
after we get the yolk in.
(Kevin coughing) Did you get some horseradish?
- I got some horseradish.
Woo, take me to the stable,
'cause that was a lot of horseradish.
(sniffs) Oh man.
(Kris laughs) (horse neighs)
(upbeat rock music)
You want yours fully smooth?
- I want it smoother than that.
(upbeat rock music)
What do you think? Try that.
(gentle music)
- I would say it's there. - Mm-hmm, yeah, that's great.
- You think it's there? Okay.
It's there.
- Now, pretty part.
You're gonna take these,
and you're just gonna dip it in your,
this is your Old Bay. - Oh, this is the mix.
- And paprika. So you dip it in there.
- [Kevin] Just like this?
- Yeah. Just dip it in there and bring it up.
Perfect.
And then we're gonna do that all the way down.
- Oh, then we're just scoop-
- We're gonna fill them,
and then we're gonna garnish them.
- [Kevin] So this paprika touch, I feel like is this,
the killer function of this. - Yeah it adds a nice little,
a little something something to it.
- [Kevin] Well, plus that's the Bloody Mary right?
I mean that's the- - And it's so pretty.
That and the horseradish.
- The horseradish, yeah.
But I feel like this, when I saw these at your house
that one time, this is what caught my eye.
- Yeah. It's the presentation.
Now I use, the spoon is fine.
I use, you can use a whipping bag too.
- I was gonna say a piper would work.
- But I don't have one.
I forgot, so.
(light bulb dinging) - You know what we should try?
- You can- - And like cut the side out.
- It's still not gonna be very pretty though.
You know what I mean?
'Cause it's not like a- - Oh, just you wait.
- Okay. We'll see. - Just you wait.
Let's see if this does the job.
(gentle music)
- [Kris] Well, that's better.
- I mean, that's actually pretty good.
That's actually pretty good.
- [Kris] I'm impressed, actually.
That's good.
(gentle music)
- Okay. - All right.
Then you can either do pickles or olives.
I like a little garlic, little bit of a olive,
little bit of a- - So just put that one on?
- Mm-hmm, and then you just put a little celery leaf
right there.
- Oh, that's nice.
- It's so pretty. - That's nice.
- But you can just use straight pickles.
You could use sweet pickles if you want it.
- Yeah, yeah, yeah.
- It depends on what you want. What kind of flavor you want.
- [Kevin] So you just rip a little celery off
and do a quick- - Yeah, just a little leaf.
All right, and you have made Bloody Mary deviled eggs.
- You're right. Let's try one.
Let's try one, Kris.
- All right, I'm ready.
I'm not gonna do that deeper one. (laughs)
- I am. - It looks like a lot.
- I am gonna do that deep one.
- All right. Cheers. - Cheers.
And cheers to you. Recipe in the description.
- Mm, so good.
- Oo, oo. That's good.
They're so tangy and spicy.
- They're so much better than a regular deviled egg.
- It's at least two to three times better
than a regular deviled egg, for sure.
Bloody Mary deviled eggs, guys.
- [Kris] And they look pretty and they're easy.
- And they're easy. Recipe in the caption.
Thank you so much, Kris, for coming on.
We'll see more of you soon. - It was my pleasure.
Cooking with Kris.
- Good luck in the garden and keep on growing.
- Bye.
(gentle music)