Tapenade Deviled Eggs
D'Lish Deviled Eggs
Posted by Andrews McMeel
About
Makes 24
This recipe uses homemade tapenade, but if you’re short on time, you can use a high-quality purchased product instead. For Halloween, rename this recipe “Ghoulish Rotten Eggs.” Garnish with soaked basil seeds (see Tip) to look like tiny eyeballs. Either way, these are sure to be the belle of the Monster’s Ball!
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You Will Need (13 things)
- 1 Dozen hard-cooked Eggs
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Filling
- ¼ cup Mayonnaise
- ½ tsp Balsamic Vinegar
- ½ cup Black Olive Tapenade (recipe follows)
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Topping
- ¼ cup Black Olive Tapenade (recipe follows)
- 24 Small fresh Basil Leaves
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Black Olive Tapenade
- ½ cup Pitted Kalamata Olives
- ½ cup Pitted black ripe Olives
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Minced fresh Garlic
Steps (6 steps, 25 minutes)
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1
Halve the eggs lengthwise and transfer the yolks to a mixing bowl.
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2
Set the egg white halves on a platter, cover, and refrigerate.
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3
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise and balsamic vinegar and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Stir in the tapenade. Taste and season accordingly.
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4
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
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5
Top each egg half with about 1/2 teaspoon of the tapenade and a basil leaf.
Tip:
To soak basil seeds, combine 1/2 teaspoon of seeds with 2 tablespoons of water. Let soak for 10 to 12 minutes, until “plumped.” Basil seeds are available at Asian g rocer y stores or online. If using basil seeds from gardening packets, be sure to purchase organic seeds. -
6
Black Olive Tapenade
Makes 3/4 cup, enough for 1 recipeIn a food processor, combine all the ingredients and process until finely chopped but still with some nice texture. Refrigerate until needed.