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Dirty Martini Deviled Eggs

For my mother's 92nd birthday I wanted some classic appetizers for the event. So I made deviled eggs and added an adult flavor twist. Chill them for 2-3 hours to allow the flavors to blend and the filling to be firm.—Linda Foreman, Locust Grove, Oklahoma
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    1 dozen


  • 6 hard-boiled large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon green olive juice
  • 1 teaspoon dry vermouth
  • 1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon pepper
  • Sliced green olives


  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, olive juice, vermouth, parsley and peppers; mix well. Stuff or pipe into egg whites.
  • Refrigerate until serving. Garnish with olive slices.
Nutrition Facts
1 stuffed egg half: 78 calories, 7g fat (1g saturated fat), 108mg cholesterol, 121mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

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