Home > Recipes > Dirty Martini Deviled Eggs

Dirty Martini Deviled Eggs Recipe

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

This recipe is:

Quick

[X]

Rate Dirty Martini Deviled Eggs Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Dirty Martini Deviled Eggs Recipe

Prep: 10 min. + chilling

Yield: 12 Servings

10 10

Ingredients

6 hard-cooked 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

Directions

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. Yield: 1 dozen.

Nutritional Facts 1 stuffed egg half equals 78 calories, 7 g fat (1 g saturated fat), 108 mg cholesterol, 121 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Originally published as Dirty Martini Deviled Eggs in Taste of Home Christmas Annual Annual 2012, p9