Dirty Martini Deviled Eggs
Twelve chilled egg halves filled with olive-studded yolks, a little liquor, and a whole green olive garnish.
Ingredients
Main Ingredients
- 6 large eggs hard-boiled and cooled; cooking time not included
- 2 tablespoons mayonnaise
- 2 teaspoons gin or vodka; omit for an alcohol-free variation
- 1 teaspoon olive brine
- 1/4 teaspoon garlic powder
- to taste Salt
- to taste ground black pepper
- 2 tablespoons green olives finely chopped, drained
- 12 green olives pitted, for garnish
- 1 tablespoon parsley finely chopped
Instructions
- Using six cooled, hard-boiled eggs, peel and cut them in half lengthwise. Remove yolks to a bowl and place the 12 whites on a tray.
- Break down the yolks with a fork. Combine the gin or vodka and brine with mayonnaise and garlic powder, then work this mixture into the yolks. Add parsley and the drained chopped olives; season only after tasting.
- Divide the mixture among all 12 white halves using a spoon or a wide piping tip. Top each with one pitted whole green olive.
- Cover and chill for at least 30 minutes before serving. For an alcohol-free variation, leave out the liquor; no additional brine is required.
Notes
Refrigerate covered for no more than two days for best quality.
At temperatures over 90°F, serve within one hour; otherwise the unrefrigerated limit is two hours.