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Dirty Martini Deviled Eggs

A cozy and savory twist on classic deviled eggs, infused with the briny flavor of olives and a hint of lemon zest, making them a perfect appetizer or festive treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large large eggs Use farm-fresh for full color and flavor. Hard-boiled and peeled.
  • 1/3 cup mayonnaise Or Greek yogurt for a tangy, healthy option.
  • 2 tablespoons olive brine From a jar of olives.
  • 2 tablespoons finely chopped dill pickles or cornichons Adds crunch and tang.
  • 1 tablespoon finely chopped capers Salty little bursts.
  • 1 teaspoon Dijon mustard For depth and subtle heat.
  • 1 tablespoon finely chopped pimento-stuffed olives Swap with Kalamata for a fruitier note.
  • 1 teaspoon lemon zest Brightens the filling.
  • to taste freshly ground black pepper To taste.
  • a pinch kosher salt To taste.
  • smoked paprika and fresh dill for garnish Or try chives for a mild onion note.

Method
 

Preparation
  1. Bring a pot of water to a gentle boil. Carefully add the eggs and boil for 12 minutes for firm yolks.
  2. Transfer eggs to an ice bath immediately. Let them cool completely, about 10 minutes.
  3. Peel the eggs and slice each in half lengthwise. Remove yolks and place them in a medium bowl.
  4. Mash the yolks with a fork until crumbly, then add mayonnaise (or Greek yogurt), olive brine, Dijon mustard, lemon zest, chopped pickles, capers, and chopped olives.
  5. Taste and season with salt and pepper.
  6. Spoon or pipe the yolk mixture into the egg white halves.
  7. Garnish with smoked paprika and fresh dill or chopped chives.

Notes

Store in an airtight container in the refrigerator for up to 2 days. If you plan to make ahead, keep egg whites and filling separate. Do not freeze assembled deviled eggs.