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–+ servings
Plated dirty martini deviled eggs with paprika rim and olive garnish ready for serving

Dirty Martini Deviled Eggs

These Dirty Martini Deviled Eggs are a bold, savory twist on the classic appetizer. Creamy yolks are blended with olive brine, chopped green olives, and a touch of gin or vodka for that signature dirty martini flavor. Elegant, briny, and incredibly addictive, they’re perfect for cocktail parties, holiday spreads, or an elevated everyday snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 as an appetizer
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 large eggs hard-boiled
  • 1 tablespoon mayonnaise
  • 1 teaspoon gin or vodka optional
  • ½ teaspoon olive brine use up to 1 teaspoon if not using alcohol
  • ¼ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon green olives very finely chopped
  • 6 whole green olives pitted (for garnish)
  • Paprika for rim and garnish
  • Fresh parsley leaves for garnish

Method
 

  1. Peel the hard-boiled eggs and slice them in half lengthwise. Carefully remove the yolks and place them into a small mixing bowl. Arrange the egg whites on a serving plate.
  2. Mash the yolks with a fork until very smooth and crumb-free.
  3. Add mayonnaise, gin or vodka (if using), olive brine, garlic powder, salt, and black pepper. Mix until creamy and fully combined.
  4. Stir in the finely chopped olives. Taste the filling and adjust seasoning if needed. Be cautious with additional salt because the olives and brine are naturally salty.
  5. Lightly dip the cut edges of the egg whites into paprika to create a decorative rim.
  6. Spoon or pipe the yolk mixture back into the egg whites.
  7. Garnish each deviled egg half with a whole olive and a small parsley leaf. Sprinkle lightly with paprika if desired.
  8. Serve chilled.

Notes

  • For the smoothest filling, mash the yolks while they are still slightly warm.
  • Finely chopping the olives ensures even flavor without large salty bites.
  • Always add olive brine gradually and taste as you go to avoid over-salting.
  • If you prefer a non-alcoholic version, simply increase the olive brine slightly and omit the gin or vodka.

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