Dixie Drinks & Deviled Eggs

This weekend is the Kentucky Derby and I'm so excited because I have a party to go to that requires a proper Kentucky Derby hat!

So what to bring to a Kentucky Derby party, besides a bottle of your favorite bourbon to help keep those mint juleps flowin'? I'm making some deviled eggs. My granny used to make these every time I came to visit her. She used to let me mix up the yolks with mustard and mayo, fill the shells and then lick the bowl (is that gross?).

For this weekend's party, I'm going to attempt to give this dish of Southern goodness a Tex-Mex twist. I hope it turns out good! Here's the recipe, which I got from Southern Cocktails: Dixie Drinks, Party Potions, & Classic Libations (Chronicle Books, 2007):

Devilish Eggs
12 large hard-boiled eggs, peeled
1/3 cup sour cream
1/4 cup mayonnaise
1 1/2 T. grated onion
2 tsp. finely chopped fresh cilantro
2 tsp. chopped chipolte chile in adobo sauce
2 tsp. adobo sauce from the chiles
1/2 tsp. salt
Garnish: Fresh cilantro leaves and paprika

Halve the eggs, placing the hard-cooked yolks in a small bowl. Using a fork, mash the yolks until smooth. Stir in the sour cream, mayo, onion, cilantro, adobo sauce, and salt.

Using a spoon, add the mixture to the egg halves. Garnish with cilantro leaves and paprika. Store in the refrigerator for several hours or overnight before serving.

And don't forget the sip!
Let's try a Derby Cooler
2 oz. bourbon
1 oz. light rum
2 oz. freshly squeezed orange juice
1 oz. freshly squeezed lemon juice
Dash of grenadine
Garnish: star fruit or orange slice

Pour all ingredients except the garnish into a cocktail shaker filled with ice; mix vigorously. Strain into two cocktail glasses filled with ice. Add garnish.