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Dirty Martini Deviled Eggs Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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