Fans will be “chompin’ at the bit” when they taste this delicious Bloody Mary!

Nothing like a creamy, melt-in-your-mouth Gator Egg washed down with a delish Bloody Mary!

It’s one of the most famous college rivalries EVER.  Florida vs. Georgia.  Georgia vs. Florida.  The game was first played in 1915 and has been played every season since 1926 with the exception of a war interruption in 1943.  Pretty cool history, eh?  The match up attracts huge crowds to Jacksonville, Florida (because the Dawgs and the Gators need to play on neutral ground!) which happens to be where I am spending a couple days showcasing some scrumptious “rival team inspired” drinks and dishes!

I actually got accepted to the University of Florida back in 1993, but I didn’t get assigned on-campus housing and my parents weren’t about to let my 18 year old self live off campus (and out of state) so young!  So, I never became a Gator– and by default, after living in Atlanta for almost a decade, I’m this close to being considered a Georgia fan!  (Just don’t call me a DAWG, y’all!!)

I teamed up with my friends at Johnsonville to make a Bloody Mary spread that will have you cheering with capital TEAM SPIRIT!  You know I have called myself the Bacon Babe from time to time…well, I have a new title.  Sausage Siren.  Oh yeah, baby!  Bacon Bloody Mary’s are soooooo last tailgate season.  Adding some smoky sausage as a garnish adds so much flavor to the drink, combined with a bit of Gatorade (emphasis on the GATOR!) makes it a smoky, citrus concoction that will have you and all your friends “chompin’ at the bit!”  What’s great about these Johnsonville sausages are that they’re already cooked, so it makes prepping so simple– you can just slice and go!  Garnishes are what make Bloody Mary’s so unique and such a stand out cocktail….the sausages look so good skewered on the top of the glass, don’t they?

Garnishes make a Bloody Mary a signature cocktail – I love the skewered Johnsonville sausage with cocktail onions.

Deviled eggs are one of my favorite things on the planet— if I’m at a restaurant and they have deviled eggs, I always have to order them and sample a new version, a different flavor.  When I make them at home, I add in a secret ingredient: Soft, salted butter.  It makes the yolk filling super velvety and rich!  Give these gator eggs a try– I loved them so much I scarfed down a few in my car on the way to my cooking segment at The Chat!  See video below and stay tuned for the Barking Bloody Mary tomorrow— I’m not playing favorites, y’all!

*This is a sponsored post but all opinions are my own.

Chompin' at the Bit Bloody Mary and Gator Eggs

2015-10-27 11:10:55

Serves 4

Florida fans will be chompin' at the bit with this smoky, citrus infused Bloody Mary and melt-in-your-mouth deviled eggs.

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Total Time

15 min

Total Time

15 min

For the Bloody Mary

1. 1 cup Vodka
2. 3 cups Bloody Mary Mix or tomato juice
3. 3/4 cup lemon lime Gatorade
4. 2 teaspoons hot sauce
5. 4 JOHNSONVILLE Beddar with Cheddar Smoked Sausage Links, grilled and sliced in one inch pieces
6. 1 lime, sliced into wedges
7. 1 orange, sliced into wedges
8. 8 gimlet onions
9. 4 skewers

For the Gator Eggs

1. 12 eggs
2. 2 Tb softened, salted butter
3. 1/4 cup mayo
4. 1 Tb dijon mustard
5. pinch kosher salt
6. 2 Tb sweet red pepper relish
7. black olives for garnish
8. smoked paprika for garnish

For the Bloody Mary

1. In a shaker or pitcher, mix vodka, Bloody Mary mix or tomato juice, Gatorade and hot sauce.
2. Pour into 4 glasses with ice.
3. For the garnish, assemble each of the four skewers with pieces of Johnsonville Beddar with Cheddar Smoked Sausage and gimlet onions on a skewer. Place a lime and orange slice on rim of the glass.

For the Gator Eggs

1. Put eggs in a large sauce pan and cover with water.
2. Bring to a boil and then turn heat off.
3. Let sit in simmering water for 12 minutes.
4. Take shells off and slice hard boiled eggs in half.
5. Scoop yolks into a bowl and mix with butter, mayo, mustard, salt and red pepper relish.
6. (I like to use an electric hand beater to really whip it all together for a nice texture.)
7. Put filling in a plastic bag and pipe into hard boiled egg whites.
8. Garnish with black olives and a sprinkle of smoked paprika.

By Parker Wallace

What's on Parker's Plate? http://whatsonparkersplate.flywheelsites.com/

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