Comfort du Jour Menu Dirty Martini Deviled Eggs
This recipe showcases the perfect blend of savory flavors with a creative twist of Dirty Martini and Buffalo fillings, making an extraordinary appetizer that impresses every time.
Equipment
- 1 Pressure cooker for cooking eggs
Ingredients
Ingredients
- 6 large eggs hardboiled using your pressure cooker
- ¼ cup mayonnaise add more if needed
- 2 teaspoons dry vermouth for Dirty Martini filling
- 3 cocktail olives finely chopped plus extra for taste
- 1 small onion finely chopped plus halved onions for garnish
- Splash of olive brine
- 2 teaspoons Frank’s RedHot sauce for Buffalo filling
- 1 tablespoon finely chopped celery plus mini celery sticks for garnish
Instructions
Instructions
- Peel the hardboiled eggs as soon as they cool. Place them in a flat, shallow covered dish and pop them in the fridge so they sit level on the plate later.
- Shred the yolks on their own first. This helps get a smooth blend when you mix in ingredients.
- Start with ¼ cup mayo and blend into yolks. If your fork stands up straight in the mix, add another tablespoon till it’s creamy.
- Divide the yolk mixture into two bowls for your two fillings.
- In one bowl add dry vermouth, chopped olives, onion, and a splash of olive brine. Mix till smooth for your Dirty Martini filling.
- In the second bowl, stir in Frank’s RedHot sauce, roasted garlic (if you got some handy), black pepper, and chopped celery for that Buffalo vibe.
- Place each filling into a small zip-top bag and seal it up. Snip a corner just big enough for filling to pipe out.Pipe each filling into the egg whites carefully. Garnish the Dirty Martini eggs with halved cocktail onions on picks, and the Buffalo eggs with celery sticks and crumbled bleu cheese if you like.
Notes
Enjoy these deviled eggs as a fancy appetizer or a delightful snack with a creative twist. Make sure to refrigerate leftovers in an airtight container to retain freshness.