Blue Ribbon Downing Street Bar • ManhattanBlue 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 Valley where 200 "pasture" chickens roam the grounds.Plus: More Appetizer Recipes and Tips


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4 to 6


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Instructions Checklist
  • 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.