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  • 12 hardboiled eggs
  • 24 blue cheese-stuffed olives, 12 left whole and 12 finely chopped
  • 1 tablespoon olive brine from jar
  • Salt and white pepper
  • 1/2 shot vodka
  • A few dashes Worcestershire
  • 1 teaspoon Tabasco
  • 2 to 3 tablespoons mayonnaise


Serves: 24


Halve eggs lengthwise. Scoop yolks into a mixing bowl and arrange whites on a platter. Mash yolks with finely chopped olives. Add olive brine, salt and white pepper, vodka, Worcestershire, and Tabasco, and combine with just enough mayo to bind.

Transfer egg filling to a plastic food storage bag and trim one corner to make a pastry bag. Fill egg white halves with yolk mixture and garnish with whole blue cheese-stuffed olives on toothpicks. Chill until ready to serve.