Print

Dirty Martini Deviled Eggs Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

These Dirty Martini Deviled Eggs bring a sophisticated cocktail twist to a classic appetizer. Infused with gin, dry vermouth, and olive brine, these deviled eggs perfectly mimic the flavors of a dirty martini while combining creamy yolks, tangy mayonnaise, and a hint of garlic. Garnished with chopped green olives and fresh parsley, they’re an elegant and delicious bite-sized treat, perfect for parties or gatherings.

Ingredients

Scale

Eggs & Filling

  • 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

Mix-ins & Garnishes

  • 2 tablespoons finely chopped green olives, plus more for garnish
  • 1 tablespoon finely chopped parsley
  • Paprika or chili flakes, for garnish (optional)

Instructions

  1. Boil the eggs: Place the eggs in a medium saucepan and cover them completely with cold water. Heat over medium heat until the water comes to a boil. Once boiling, remove the pan from heat, cover it with a lid, and let the eggs sit undisturbed for 10 minutes to cook through.
  2. Cool and peel eggs: Drain the hot water and immediately transfer the eggs to a bowl filled with ice water to cool completely. Once cooled, gently peel the eggs, making sure to keep the whites intact.
  3. Prepare yolk mixture: Halve the peeled eggs lengthwise and carefully scoop out the yolks into a mixing bowl. Mash the yolks with a fork until smooth. Stir in mayonnaise, gin (or vodka), dry vermouth, olive brine, garlic powder, salt, and pepper until the mixture is creamy and well combined.
  4. Add olives and parsley: Fold in the finely chopped green olives and parsley, blending them evenly through the yolk mixture. Taste and adjust seasoning with additional salt or pepper as desired.
  5. Fill the egg whites: Spoon or pipe the yolk mixture back into the hollowed egg whites, arranging them attractively on a serving platter.
  6. Garnish and serve: Top each deviled egg with a slice of green olive and sprinkle lightly with paprika or chili flakes if you like a touch of color and spice. Serve chilled or at room temperature.

Notes

  • You can substitute vodka for gin if preferred; it slightly alters the flavor but still complements the martini theme.
  • For easier peeling, use eggs that are a few days old rather than very fresh eggs.
  • If you don’t have olive brine, use the brine from jarred green olives.
  • Chilling the eggs after boiling makes peeling and handling easier.
  • Use a piping bag or plastic sandwich bag with a corner snipped off to neatly fill the egg whites.

Keywords: deviled eggs, dirty martini, cocktail appetizer, gin, olives, party food, easy appetizer

Find it online: https://recipeswithmia.com/dirty-martini-deviled-eggs-recipe/