Blue Ribbon's shooters don't involve downing raw eggs—rather, they're a spicy version of deviled eggs. The bar uses organic eggs from a farm in New York's Hudson...
1 medium jalapeño
1 serrano chile
1 mild red chile, such as Holland
1 cup distilled white vinegar
6 large eggs
2 tablespoons mayonnaise
1/4 teaspoon Dijon mustard
1/4 teaspoon red wine vinegar
Salt and freshly ground pepper
Paprika
In a medium saucepan of boiling salted water, blanch the 3 chiles until softened slightly, about 4 minutes. Drain and cool the chiles under running water; pat dry. Transfer to a medium bowl, cover with the white vinegar and refrigerate overnight.
In a medium saucepan of boiling water, cook the eggs for 13 minutes. Drain and rinse the eggs under cold water until cool. Peel the eggs and halve lengthwise.
Meanwhile, drain the chiles and pat dry, then seed and finely chop them. In a small bowl, mix the mayonnaise with the mustard and red wine vinegar and season with salt and pepper.
Top the eggs with dollops of the mayonnaise and the pickled chiles and paprika and serve.
