Dirty Martini Deviled Eggs

Name: Dirty Martini Deviled Eggs
Prep time: 20 min
Total time: 30 min
Yield: 24
Ingredients: 12 large eggs; 1/2 c. mayonnaise; 1 tbsp. vermouth; 24 Calvastrano olives, plus 1 Tbsp. olive brine; 1 tsp. kosher salt; A piping bag, a large star tip, 24 toothpicks

By Anya PtacekPublished: Apr 10, 2025

Approved by the Delish Test Kitchen

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deviled eggs decorated to look like dirty martinis with olives on a toothpick

PHOTO: RACHEL VANNI ; FOOD STYLING: BROOKE CAISON

Yields:

Prep Time:

20 mins

Total Time:

30 mins

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If I know anything, I know that I am a dirty martini girl for life. There is nothing like a salty, briny, boozy drink at the end of a long day. But this is a deviled egg recipe...a dirty martini deviled egg recipe. I know, I know, this seems like it’s pushing the deviled egg envelope a bit too far. But trust me, the classic cocktail's signature briny flavors work perfectly with this staple appetizer. Once you try these dirty martini deviled eggs, you’ll wonder why you haven’t been making them your whole life.

Salty, briny, boozy eggs just work! Topped with a Castelvetrano olive to give it the ultimate dirty martini look, these eggs are the most adorable hors d’oeuvre you will ever grace a party with. Bring these to your best friend who is obsessed with the dirty martini, and their party game will be forever changed.

You can make these up to 1 day ahead, but you’ll want to pipe them right before you serve them. Store the filling in an airtight container and pipe it into the egg whites when you’re ready to serve them.

Did you try making these? Let us know what you think in the comments down below!

PHOTO: RACHEL VANNI ; FOOD STYLING: BROOKE CAISON

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Ingredients

Equipment Needed

A piping bag, a large star tip, 24 toothpicks

Directions

1. Step 1Bring a large pot of water to a boil. (For 12 eggs, use about 4 qt. water.) Using a slotted spoon or tongs, gently lower eggs, one at a time, into water. Return to a boil, cover, and reduce heat to medium-low. Cook for 12 minutes.
2. Step 2A few minutes before eggs are cooked, fill a large bowl with about 4 cups ice and about 6 cups water. Transfer eggs to ice bath. Let sit for about 30 seconds.
3. Step 3Using the back of a spoon, tap each egg, making sure to tap all over shell. (Alternatively, you can tap and roll the eggs on a counter; keep in mind not to tap the eggs too hard!) Return cracked eggs to ice bath and let sit 5 minutes. Peel eggs under a thin stream of cool running water, or peel while still in ice water.
4. Step 4Slice eggs in half lengthwise. Scoop yolks into a medium bowl; reserve egg whites. Add mayonnaise, vermouth, olive brine, and salt to yolks. Using a handheld mixer on medium-high speed, beat yolk mixture until smooth.
5. Step 5Arrange reserved egg whites on a platter. Transfer filling to piping bag fitted with large star tip. Pipe filling into egg whites.
6. Step 6Spear an olive with a toothpick and place on top of egg. Repeat with remaining olives. Refrigerate until ready to serve.