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Dirty Martini Deviled Eggs

Dirty Martini Deviled Eggs

Elevate your party with these Dirty Martini Deviled Eggs, a playful twist on a classic appetizer!
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 eggs
Course: Appetizers
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Base
  • 6 large eggs Essential for creating that classic deviled egg structure.
For the Yolk Mixture
  • 1/4 cup mayonnaise Adds a velvety creaminess; Greek yogurt is a lighter substitution option.
  • 1 tablespoon gin (or vodka) Infuses the cocktail flavor; choose your favorite spirit.
  • 1 teaspoon dry vermouth Contributes aromatic complexity; consider omitting for a simpler taste.
  • 1 1/2 teaspoons olive brine Delivers saltiness and captures the 'dirty' martini essence.
  • 1/4 teaspoon garlic powder Enhances the depth of flavor; swap for fresh minced garlic.
  • Kosher salt to taste
  • Freshly ground black pepper to taste
For the Garnish
  • 2 tablespoons finely chopped green olives Introduces a briny texture; black olives can work too.
  • 1 tablespoon finely chopped parsley Brings fresh flavor and a pop of color; feel free to omit.
  • Paprika or chili flakes for garnish (optional)

Equipment

  • medium-sized saucepan
  • Mixing Bowl
  • spoon or piping bag

Method
 

Step-by-Step Instructions
  1. Step 1: Boil the Eggs - Place the 6 large eggs in a medium-sized saucepan, cover with cold water, and bring to a rolling boil. Remove from heat.
  2. Step 2: Let the Eggs Sit - Cover with a lid and let the eggs sit undisturbed for 10 minutes.
  3. Step 3: Cool the Eggs - Transfer the eggs to an ice water bath and cool completely for about 5-10 minutes.
  4. Step 4: Peel and Halve the Eggs - Tap each egg to crack the shell, peel, and slice in half lengthwise. Scoop yolks into a bowl.
  5. Step 5: Prepare the Yolk Mixture - Add mayonnaise, gin, vermouth, olive brine, and garlic powder to the yolks. Mix until smooth and season to taste.
  6. Step 6: Fold in Olives and Parsley - Gently fold in olives and parsley, adjusting seasoning if needed.
  7. Step 7: Stuff the Egg Whites - Fill each egg white with the yolk mixture, aiming for an elegant presentation.
  8. Step 8: Garnish and Serve - Garnish with additional olives or paprika. Serve chilled for an impressive appetizer.

Nutrition

Serving: 1eggCalories: 80kcalCarbohydrates: 1gProtein: 6gFat: 6gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 186mgSodium: 120mgPotassium: 63mgVitamin A: 270IUCalcium: 20mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 3 days. The yolk mixture can be prepared a day in advance for convenience.

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