Name: Dirty Martini Deviled Eggs Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 6 large eggs; 1/4 cup mayonnaise; 1 tablespoon gin (or vodka); 1 teaspoon dry vermouth; 1 1/2 teaspoons olive brine; 1/4 teaspoon garlic powder; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons finely chopped green olives, plus more for garnish; 1 tablespoon finely chopped parsley; Paprika or chili flakes, for garnish (optional)

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Introduction

Dirty Martini Deviled Eggs offer a fun and flavorful twist on the classic appetizer. Infused with the bright notes of gin and briny olives, these deviled eggs are perfect for cocktail parties or a sophisticated snack.

The image shows a white oval plate with yellow decorative lines filled with a single layer of deviled eggs; each egg half has a creamy, bright yellow filling, some topped with whole green olives skewered on small wooden sticks. A woman's hand is seen placing a finished deviled egg on the plate, and another woman's hand is holding a piping bag with yellow filling, adding it to an empty egg half on the plate. Surrounding the plate are smaller white plates, a couple of clear glasses with golden and pink drinks, and small clusters of delicate pink and white flowers, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tablespoon gin (or vodka)
1 teaspoon dry vermouth
1 1/2 teaspoons olive brine
1/4 teaspoon garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons finely chopped green olives, plus more for garnish
1 tablespoon finely chopped parsley
Paprika or chili flakes, for garnish (optional)

Instructions

Step 1: Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium heat, then remove from heat, cover, and let sit for 10 minutes.
Step 2: Drain the hot water and transfer eggs to a bowl of ice water. Let cool completely, then peel the eggs carefully.
Step 3: Halve the eggs lengthwise and scoop out the yolks into a bowl. Set the whites aside for filling.
Step 4: Mash the yolks with a fork, then stir in mayonnaise, gin, vermouth, olive brine, garlic powder, salt, and pepper until the mixture is smooth and creamy.
Step 5: Gently fold in the chopped green olives and parsley. Taste and adjust seasoning according to your preference.
Step 6: Spoon or pipe the yolk mixture back into the egg whites. Garnish each egg with a slice of green olive and a sprinkle of paprika or chili flakes if desired.

Tips & Variations

Use a piping bag or a zip-top bag with the corner cut off for a neat presentation when filling the egg whites.
Try substituting gin with vodka for a slightly different flavor profile.
For extra texture, add finely chopped capers or a dash of hot sauce to the yolk mixture.
If you want a stronger olive flavor, increase the olive brine slightly, but add in small amounts to avoid overpowering.

Storage

Store the assembled deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture, prepare the filling and egg whites separately, then assemble just before serving. Reheat is not recommended as it affects the egg whites and filling texture.

How to Serve

The image shows several deviled eggs arranged closely on a white marbled surface. Each egg is halved, with a smooth white base layer supporting a thick, creamy yellow filling piped in a swirl pattern. On top of each swirl, there is a large green olive skewered with a toothpick, some with a small green leaf attached to the toothpick’s end. The eggs are sprinkled with small bits of black pepper that add a touch of texture and contrast to the smooth surfaces. The overall look is fresh, clean, and colorful with a mix of white, yellow, and green tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pickled olives instead of green olives?

Yes, store-bought pickled olives work well and can add a different but delicious flavor. Just be sure to finely chop them to blend evenly in the filling.

What if I don’t have dry vermouth on hand?

If you don’t have dry vermouth, you can omit it or substitute a small amount of white wine or extra gin, but vermouth adds a subtle dryness that complements the gin and brine.