Introduction

Dirty Martini Deviled Eggs are a sophisticated twist on a classic appetizer, combining the creamy richness of traditional deviled eggs with the briny flavors of olives and vermouth. Perfect for cocktail parties or special occasions, these bites bring a touch of elegance and a delightful savory kick.

The image shows a round silver tray holding eight deviled egg halves arranged closely. Each egg half has a smooth white egg white base with a creamy, light yellow yolk filling piped on top in a swirled mound. On top of each yolk filling, there is a single small green olive secured with a short wooden pick. A light sprinkle of black pepper or paprika adds tiny specks of dark red and black on the filling. The tray rests on a white marbled surface with amber-colored drinks in glass cups blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large eggs
1/2 cup mayonnaise
1 tablespoon vermouth
24 Calvastrano olives, plus 1 tablespoon olive brine
1 teaspoon kosher salt
A piping bag and a large star tip
24 toothpicks

Instructions

Step 1: Bring a large pot of water to a boil (about 4 quarts for 12 eggs). Using a slotted spoon or tongs, gently lower the eggs one at a time into the boiling water. Return to a boil, then cover and reduce the heat to medium-low. Cook the eggs for 12 minutes.
Step 2: While the eggs are cooking, prepare an ice bath by filling a large bowl with about 4 cups of ice and 6 cups of water. Once cooked, transfer the eggs to the ice bath and let them sit for about 30 seconds.
Step 3: Tap each egg gently with the back of a spoon to crack the shell all over, or roll them carefully on a counter. Return the cracked eggs to the ice bath and let sit for 5 minutes. Peel the shells under a thin stream of cool running water or while still submerged in the ice bath for easy peeling.
Step 4: Slice the peeled eggs in half lengthwise. Scoop the yolks into a medium bowl and set the whites aside on a platter. Add mayonnaise, vermouth, olive brine, and kosher salt to the yolks. Using a handheld mixer at medium-high speed, beat the mixture until smooth.
Step 5: Transfer the yolk filling to a piping bag fitted with a large star tip. Pipe the filling neatly back into the reserved egg white halves.
Step 6: Spear each olive with a toothpick and place it on top of a filled egg half. Repeat until all eggs are garnished. Refrigerate the deviled eggs until ready to serve.

Tips & Variations

Use Calvastrano olives for their rich, buttery flavor, or substitute with Castelvetrano olives if you prefer a milder taste.
Add a dash of cayenne pepper or smoked paprika to the yolk mixture for a little extra heat and depth.
Prepare the eggs a day ahead and keep them refrigerated to let the flavors meld, but add olives just before serving for the best texture.

Storage

Store the assembled deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture, keep olives separate and add them right before serving. Reheat is not recommended since deviled eggs are best served chilled.

How to Serve

The image shows several deviled eggs arranged closely on a white marbled surface. Each egg is cut in half with smooth, shiny white egg white at the base, topped with a bright yellow creamy yolk mixture that is slightly swirled and fluffy in texture. A green olive is skewered with a toothpick and placed on top of the yolk, with a small bit of green herb tied to one end of the toothpick. The eggs are sprinkled with cracked black pepper, adding small dark specks across the whole dish. The lighting highlights the fresh and glossy textures of the eggs and olives. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular olives instead of Calvastrano olives?

Yes, you can substitute with other green olives like Castelvetrano or even black olives, but Calvastrano olives bring a unique buttery flavor that complements the vermouth and mayonnaise in this recipe.

How do I peel boiled eggs easily?

Cracking the eggshell all over and soaking them briefly in an ice bath helps loosen the shell for easier peeling. Peeling under running water or while submerged in water can also prevent the shell from sticking.

Dirty Martini Deviled Eggs Recipe

Print Recipe

★★★★★

4.8 from 55 reviews

These Dirty Martini Deviled Eggs are a sophisticated twist on the classic appetizer, combining creamy deviled egg filling with the briny flavors of olives, vermouth, and olive brine. Perfect for cocktail parties or holiday gatherings, they bring a touch of elegance and a delightful burst of savory taste in every bite.

Author: Elias
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Yield: 24 deviled egg halves 1x
Category: Appetizer
Method: Boiling
Cuisine: American

Ingredients

Scale

Eggs and Filling

12 large eggs
1/2 cup mayonnaise
1 tablespoon vermouth
1 tablespoon olive brine
1 teaspoon kosher salt

Garnish

24 Calvastrano olives
24 toothpicks

Equipment

A piping bag
Large star tip for piping

Instructions

Boil the eggs. Bring about 4 quarts of water to a boil in a large pot. Using a slotted spoon or tongs, gently lower the 12 large eggs into the water one at a time. Return to a boil, cover the pot, and reduce the heat to medium-low. Let the eggs cook for 12 minutes to achieve a perfectly hard-boiled center.
Prepare an ice bath. A few minutes before the eggs finish cooking, fill a large bowl with approximately 4 cups of ice and 6 cups of water. This ice bath will help stop the cooking process and cool the eggs quickly.
Cool and crack eggs. Once the eggs have cooked for 12 minutes, transfer them immediately to the ice bath. Let them sit for about 30 seconds. Then gently tap each egg on all sides using the back of a spoon or by rolling them lightly on the counter to crack the shell without breaking the egg inside. Return cracked eggs to the ice bath for 5 minutes to ease peeling.
Peel the eggs. Peel the eggs under a thin stream of cool running water or while still submerged in the ice water. This technique helps remove shells cleanly without damaging the whites.
Prepare the filling. Slice each peeled egg in half lengthwise. Carefully scoop out the yolks into a medium bowl and set the whites aside on a serving platter. Add the mayonnaise, vermouth, olive brine, and kosher salt to the bowl with yolks. Using a handheld mixer on medium-high speed, beat until the mixture is smooth and creamy.
Pipe the filling into egg whites. Transfer the yolk filling to a piping bag fitted with a large star tip. Pipe the filling neatly into the hollowed egg whites, creating an attractive swirled presentation.
Garnish and chill. Spear each Calvastrano olive with a toothpick and place it on top of each filled egg half. Repeat for all 24 eggs. Refrigerate the deviled eggs until ready to serve, allowing the flavors to meld together.

Notes

Use fresh eggs for easier peeling and better texture.
Calvastrano olives are large and flavorful, but any high-quality brined olive works well as a garnish.
Vermouth adds a subtle aromatic note; dry vermouth is preferred for this recipe.
Adjust salt to taste depending on the saltiness of mayonnaise and olives.
Make the recipe a few hours ahead and refrigerate to enhance flavor development.
Serve chilled as an elegant appetizer for parties or holiday gatherings.

Keywords: deviled eggs, dirty martini eggs, party appetizer, cocktail party, stuffed eggs, elegant appetizer