Description
Dirty Martini Deviled Eggs are a unique twist on the classic deviled eggs, infused with the flavors of a dirty martini.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 1 teaspoon olive brine
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons green olives, finely chopped
- 2 tablespoons crispy bacon bits (optional)
- Fresh parsley for garnish (optional)
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let it sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make peeling easier.
- Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel under running water. Cut each egg in half lengthwise and remove the yolks, placing them in a mixing bowl.
- Mash the yolks with a fork and add the mayonnaise, Dijon mustard, pickle juice, olive brine, Worcestershire sauce, salt, and pepper. Mix until smooth and creamy.
- Fold in the chopped green olives and bacon bits if using.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with additional chopped olives and fresh parsley if desired. Serve immediately or refrigerate until ready to serve.
Notes
- For a spicier kick, add a dash of hot sauce to the yolk mixture.
- Try substituting the green olives with black olives for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg