Dirty Martini Deviled Eggs
For my mother's 92nd birthday I wanted some classic appetizers for the event. So I made deviled eggs and added an adult flavor twist. Chill them for 2-3 hours to allow the flavors to blend and the filling to be firm.—Linda Foreman, Locust Grove, Oklahoma
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/8 teaspoon pepper
- 1/4 cup mayonnaise
- 1/4 teaspoon cayenne pepper
- 6 hard-cooked eggs
- 1 tablespoon green olive juice
- 1 teaspoon dry vermouth
- 1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley
- sliced green olives
- Carbohydrate 1.53926220588049 g
- Cholesterol 94.8100000014794 mg
- Fat 7.11451993328163 g
- Fiber 0.728586949231557 g
- Protein 3.02819180090657 g
- Saturated Fat 1.36701331511518 g
- Serving Size 1 1 (50g)
- Sodium 420.854648270852 mg
- Sugar 0.810675256648935 g
- Trans Fat 1.90642939140362 g
- Calories 79 calories
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, olive juice, vermouth, parsley and peppers; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Garnish with olive slices.
