A rich and flavorful twist on classic deviled eggs made with olive brine, vermouth, and a splash of gin for an elegant party appetizer.

6 large eggs

1/4 cup mayonnaise

1 tablespoon gin (or vodka)

1 teaspoon dry vermouth

1 1/2 teaspoons olive brine

1/4 teaspoon garlic powder

Kosher salt to taste

Freshly ground black pepper to taste

2 tablespoons finely chopped green olives

1 tablespoon finely chopped parsley

Paprika or chili flakes for garnish

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1. Boil eggs for 10–12 minutes, cool in ice bath, and peel.

2. Slice eggs in half and remove yolks.

3. Mash yolks until smooth.

4. Mix in mayonnaise, gin, vermouth, olive brine, garlic powder, salt, and pepper.

5. Stir in chopped olives and parsley.

6. Pipe mixture into egg whites.

7. Garnish with paprika and extra olives.

Chill before serving for best flavor.

For alcohol-free version, replace gin and vermouth with extra olive brine or lemon juice.