Every Super Bowl party my husband, Les, and I have hosted together has been a little different in terms of food offerings, but you can count on two things—his incredible, thick and meaty chili (one day I promise I’ll squeeze the recipe out of him) and at least a couple of flavors of deviled eggs. This is one of those foods that everybody (except the vegans) goes a little nuts over, and I love making them because the deviled egg is what I call a “blank canvas” food. If you can dream up a flavor, a deviled egg can probably carry it.
When I shared my Egg-stravaganza post last spring, I made mention of my “Bloody Mary” deviled eggs, filled with all the signature savory flavors you’d find in the ubiquitous Sunday brunch cocktail. Today, I’m presenting a non-spicy counterpart in this Dirty Martini version of deviled eggs, which includes the tangy brininess of lemon-stuffed cocktail olives, pickled cocktail onions and a splash of dry white vermouth. This new riff on a classic hors d’oeuvres will undoubtedly make a repeat appearance on our table at some point in the future, and it’s a fun way to enjoy one of my favorite cocktail combinations, too.
I made these tasty bites at the same time as my Buffalo Deviled Eggs with Bleu Cheese, and the ingredients and instructions below describe my process for splitting the two flavors. If you’d prefer to make only the dirty martini deviled eggs, no problem—simply double the ingredients as noted below.
Ingredients for base filling
9 large eggs, hard-boiled and peeled
1/4 cup + 1 Tbsp. light mayonnaise
Carefully turn out the egg yolks into a medium-sized bowl. Mash thoroughly with a fork until yolks resemble dry crumbs. Add mayonnaise and blend until smooth. Divide yolk mixture by transferring half to a second bowl (unless you intend to make all one flavor). Follow additional instructions below for making the two kinds of deviled eggs I made this particular day.
For the Dirty Martini flavor (double ingredients if making all nine eggs)
1 Tbsp. dry vermouth (or use additional olive brine)
2 cocktail olives, finely chopped
1 cocktail onion, finely chopped
1 tsp. olive brine
4 cocktail onions, halved (for garnish)
Instructions for Dirty Martini eggs
- Add dry vermouth, chopped olives, onion and brine to yolk mixture. Blend smooth with a form or spoon.
- Place a small zip-top bag into a glass, and use a spatula to scoop the filling mixture into it. Seal up the bag, snip one corner to create a makeshift piping bag, and gently fill half of egg whites (See slides for Buffalo deviled eggs for a visual on this technique). Garnish with cocktail onion halves, skewered on a toothpick if you wish, to mimic the appearance of a martini.
For the Buffalo flavor
2 or 3 tsp. Frank’s original RedHot sauce (adjust to your heat preference)
2 cloves roasted garlic or 1/4 tsp. garlic powder
Freshly ground black pepper
1 Tbsp. celery, finely chopped (for filling) + small, thin sticks celery (for garnish)
1 1/2 Tbsp. finely crumbled bleu cheese
Frank’s RedHot dry seasoning, to sprinkle on at serving (or substitute paprika)
Instructions for Buffalo deviled eggs
- Add RedHot sauce, roasted garlic and black pepper to one bowl of the yolk mixture. Blend smooth with a fork or spoon. Fold in chopped celery bits.
- Place a small zip-top bag into a glass, and use a spatula to scoop the filling mixture into it. Seal up the bag, snip one corner to create a makeshift piping bag, and gently fill half of egg whites. Garnish top of Buffalo eggs with crumbled bleu cheese and mini celery sticks.
Want to make these deviled eggs?
If you like the fun idea of switching up flavors on your next batch of deviled eggs, have a look at my previous post for Egg-Stravaganza, and see how I made these fun varieties!