Name: Deviled Eggs With Tapenade
Prep time: 15 min
Cook time: 20 min
Ingredients: 6 hard-boiled eggs; 1/2 teaspoon dry mustard; 1/2 teaspoon prepared Dijon mustard; 1/2 teaspoon salt; Pinch black pepper; 2 tablespoons mayonnaise; 2 tablespoons olive tapenade (recipe in Notes below)

I made these savory Deviled Eggs With Tapenade as an appetizer on Easter Sunday, but they would make a delicious treat any time of year.

While the eggs were boiling, I made a batch of my Sexy Olive Tapenade. I didn’t have a lemon on hand, so I substituted a squirt of lime juice instead. The results were just as wonderful as usual.

Next, I made the deviled eggs. I use this same recipe for my Deviled Egg Salad. When I make the egg salad recipe, I break up the cooked whites and mix them together with the yolks. For Deviled Eggs, I fill each cooked egg white half with a spoonful of the yolk mixture.

For the finishing touch, I top each deviled egg with a teaspoonful of the tapenade mixture. The savory flavors blend very well together. They were a big hit on Easter Sunday. I’ll be making these Deviled Eggs With Tapenade again to keep on hand for a healthy snack.

Deviled Eggs With Tapenade

Donna DeRosa

A savory treat to serve as an appetizer or enjoy on its own

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Prep Time 15

Cook Time 20

Course Appetizer

Cuisine Mediterranean, Provencal

Ingredients

6 hard-boiled eggs
1/2 teaspoon dry mustard
1/2 teaspoon prepared Dijon mustard
1/2 teaspoon salt
Pinch black pepper
2 tablespoons mayonnaise
2 tablespoons olive tapenade (recipe in Notes below)

Instructions

Slice the eggs in half lengthwise, careful not to break the whites. Set the whites aside.
Put the cooked egg yolks in a mixing bowl. Break them up with a fork.
To the yolks, add the mustards, salt, pepper, and mayonnaise. Mix well to form a creamy paste. Adjust the amount of mayonnaise to your liking.
Fill each white half with an overflowing amount of the yolk mixture.
Top with a spoonful of tapenade.

Notes

To make hard-boiled eggs: Place eggs in a saucepan, cover with cold water. Bring to a boil uncovered. Once the water starts to boil, turn off the heat, cover the pan, and allow to sit for 15 minutes. Rinse with cold water to cool down the eggs. Peel and enjoy.

To make tapenade: Follow my recipe for Sexy Olive Tapenade.

Keyword eggs, olives, tapenade