Dirty Martini Deviled Eggs
A cozy, spirited take on a classic appetizer, these Dirty Martini Deviled Eggs combine bold flavors with a creamy filling, perfect for gatherings and brunch.
Ingredients
Main Ingredients
- 12 large large eggs room temperature yields more reliable hard-boiled results
- 1/3 cup mayonnaise for silkiness; swap Greek yogurt for a lighter, tangy version
- 2 tablespoons olive brine from a jar of olives; the “dirty” in the martini
- 1 teaspoon Dijon mustard brightens the filling
- 1–2 teaspoons gin optional
- 1/4 cup finely chopped green olives use Castelvetrano for a buttery pop, or kalamata for a deeper flavor
- 1 tablespoon capers drained and roughly chopped; for salty twinkles
- 1 tablespoon finely chopped fresh parsley for freshness
- Smoked paprika for garnish
- Cracked black pepper for garnish
- Kosher salt to taste
Instructions
Preparation
- Place eggs in a single layer in a saucepan and cover with an inch of cold water.
- Bring to a gentle boil over medium-high heat.
- Once boiling, cover the pot and remove from heat. Let the eggs sit, covered, for 10–12 minutes.
- Drain the hot water and transfer eggs to a bowl of ice water to stop cooking. Cool for at least 5 minutes.
Assembly
- Peel the eggs gently and halve them lengthwise. Scoop the yolks into a medium bowl and arrange whites on a serving tray.
- Mash the yolks with mayonnaise, Dijon, olive brine, and gin (if using) until completely smooth. Taste and adjust salt.
- Fold in half of the chopped olives and capers for texture. Save the rest for garnish.
- Pipe or spoon the filling back into the egg whites, mounding it slightly.
- Sprinkle each with the remaining olives, capers, parsley, smoked paprika, and cracked black pepper.
- Chill for 10–15 minutes before serving.
Notes
For neat presentation, use a piping bag fitted with a star tip. For a rustic charm, simply spoon and swirl. Store assembled deviled eggs in an airtight container in the refrigerator for up to 2 days.