Dirty Martini Deviled Eggs Recipe

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Dirty Martini Deviled Eggs Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 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

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

Nutritional Facts

1 stuffed egg half: 78 calories, 7g fat (1g saturated fat), 108mg cholesterol, 121mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 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
  1. 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.
  2. Refrigerate until serving. Garnish with olive slices. Yield: 1 dozen.
Originally published as Dirty Martini Deviled Eggs in Taste of Home Christmas Annual Annual 2012, p9

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