Dirty Martini Deviled Eggs

Ingredients

• 12 large large eggs (room temperature yields more reliable hard-boiled results)
• 1/3 cup mayonnaise (for silkiness; swap Greek yogurt for a lighter, tangy version)
• 2 tablespoons olive brine (from a jar of olives; the “dirty” in the martini)
• 1 teaspoon Dijon mustard (brightens the filling)
• 1–2 teaspoons gin (optional)
• 1/4 cup finely chopped green olives (use Castelvetrano for a buttery pop, or kalamata for a deeper flavor)
• 1 tablespoon capers (drained and roughly chopped; for salty twinkles)
• 1 tablespoon finely chopped fresh parsley (for freshness)
• Smoked paprika (for garnish)
• Cracked black pepper (for garnish)
• Kosher salt (to taste)

Instructions

1. 1

   --- Preparation ---

2. 2

   Place eggs in a single layer in a saucepan and cover with an inch of cold water.

3. 3

   Bring to a gentle boil over medium-high heat.

4. 4

   Once boiling, cover the pot and remove from heat. Let the eggs sit, covered, for 10–12 minutes.

5. 5

   Drain the hot water and transfer eggs to a bowl of ice water to stop cooking. Cool for at least 5 minutes.

6. 6

   --- Assembly ---

7. 7

   Peel the eggs gently and halve them lengthwise. Scoop the yolks into a medium bowl and arrange whites on a serving tray.

8. 8

   Mash the yolks with mayonnaise, Dijon, olive brine, and gin (if using) until completely smooth. Taste and adjust salt.

9. 9

   Fold in half of the chopped olives and capers for texture. Save the rest for garnish.

10. 10

    Pipe or spoon the filling back into the egg whites, mounding it slightly.

11. 11

    Sprinkle each with the remaining olives, capers, parsley, smoked paprika, and cracked black pepper.

12. 12

    Chill for 10–15 minutes before serving.