Dirty Martini Deviled Eggs
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12
Ingredients
6 large eggs, hard-boiled and peeled
3 tablespoons mayonnaise (add extra if you prefer a creamier filling)
1 tablespoon gin or vodka
2 teaspoons olive brine (add more to adjust to your taste preference)
1 teaspoon dry vermouth
¾ teaspoon dry mustard powder
Salt and freshly ground black pepper, to taste
2 tablespoons finely minced pitted green olives
12 whole green olives, for garnish
Instructions
Cut your hard-boiled eggs in half lengthwise. Gently scoop the yolks out of each egg half, and set the hollowed egg whites aside on a serving platter.
Add all the egg yolks to a medium mixing bowl, and mash them thoroughly with a fork until no large lumps remain. Stir in the mayonnaise, gin (or vodka), olive brine, dry vermouth, mustard powder, salt, and pepper, mixing until the filling is completely smooth and evenly combined. Fold in the minced green olives, stirring until they are distributed evenly throughout the mixture.
Transfer the finished yolk filling to a piping bag fitted with a large tip, then pipe an even portion of filling into each hollowed egg white half.
Cover the assembled deviled eggs and chill them in the refrigerator until you are ready to serve. Right before serving, add the finishing garnish: place one whole green olive on top of each deviled egg, and secure it with a small toothpick.
