These Dirty Martini Deviled Eggs take the classic appetizer and give it a cocktail-inspired twist. Creamy, briny, and just a little boozy, they combine the flavors of a dirty martini with the richness of deviled eggs. Perfect for holidays, brunches, or happy hour snacks, they bring a playful edge to your spread.
What makes these deviled eggs special is the addition of gin (or vodka) and olive brine to the yolk mixture, giving them that signature martini flavor. Finely chopped green olives and a sprinkle of parsley keep things fresh and savory, while a whole olive on top finishes them off with a little flair.
Helpful Tips
- Cook the eggs ahead of time: For quick assembly on the day of the party, hard boil the eggs ahead of time.
- Mash until smooth: A fork works, but a small food processor or hand mixer can make the filling ultra creamy.
- Chill before serving: Give the filled eggs at least 30 minutes in the fridge to firm up and let the flavors blend.
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Dirty Martini Deviled Eggs
Ingredients
- 6 large eggs hard boiled
- 2 tablespoons mayonnaise
- 2 teaspoons gin or vodka
- 1 teaspoon olive brine
- 1/4 teaspoon garlic powder
- salt and ground black pepper to taste
- 2 tablespoons green olives finely chopped
- 12 green olives whole
- 1 tablespoon parsley finely chopped
Instructions
- Peel the eggs and half them lengthwise. Scoop the yolks into a bowl.
- Add mayonnaise, gin, olive brine, garlic powder, salt, and pepper to the bowl with the yolks and mash until smooth.
- Stir in the chopped olives and parsley. Taste and adjust seasoning as needed.
- Spoon or pipe the yolk mixture back into the egg whites. Garnish with a green olive and a sprinkle of black pepper.
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.