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Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Dirty Martini Deviled Eggs
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 68
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 95 mg
- Sodium
- 99 mg
Every bite of these happy hour-inspired treats delivers the creamy, velvety filling you crave in a traditional deviled egg plus the zing of olive brine and a hint of dry vermouth. Garnish each with a pimento-stuffed olive for a punchy, savory bite. Unapologetically salty and delightfully tangy, they might be the ultimate cocktail bite — and, naturally, the ideal companion to a crisp, ice-cold martini.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 68
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 95 mg
- Sodium
- 99 mg
Ingredients
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Directions
Special equipment:
24 cocktail picks or toothpicks; a disposable piping bag or resealable plastic bag- Place 7 cups of water in a 3-quart saucepan and bring to a rolling boil. Use a slotted spoon or spider to gently lower the eggs into the water 2 or 3 at a time. Adjust the heat to maintain a gentle boil and cook for 12 minutes.
- While the eggs cook, fill a bowl with ice and water. When the eggs are done cooking, use a slotted spoon or spider to transfer them to the ice bath. Cool in the ice bath for 10 minutes. Lift the cooled eggs out and gently peel them.
- Meanwhile, place a cocktail pick or toothpick through each of the stuffed olives and set aside.
- Dip a clean kitchen towel in a small bowl of warm water. Slice the eggs in half lengthwise, wiping the blade of the knife on the damp towel between cuts to keep the eggs neat. Carefully separate the egg yolks from the egg whites.
- Place the yolks in the bowl of a food processor. Add the mayonnaise, olive brine, vermouth, gin, cayenne, 1/4 teaspoon salt and a few grinds of black pepper. Process until smooth. Transfer the yolk mixture to a disposable piping bag or a resealable plastic bag. Snip off the tip of the bag or the corner of the resealable bag.
- Place the white halves on a work surface and put a crumble of blue cheese (if using) in each egg white cup. Pipe the yolk mixture evenly into the cups. Top each with a skewered olive. Serve immediately, or refrigerate for 25 minutes to firm up. The eggs can also be filled and refrigerated up to an hour before serving, but any longer and they may dry out.
