Olive Tapenade Deviled Eggs
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Olive Tapenade Deviled Eggs
Makes 23 deviled eggsWhat you’ll need:
Tapenade
- 1/4 cup pitted kalamata olives
- 1/4 pitted green olives
- 1/4 pitted oil-cured black olives
- 2 tablespoons capers
- 4 white anchovies
- 1 teaspoon finely chopped fresh thyme
- 2 teaspoons chopped fresh Italian parsley
- 1/2 teaspoon fresh rosemary
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper, to taste
Aioli
- 1 egg yolk
- 1 1/2 tablespoons fresh lemon juice
- 1/4 tablespoon chopped garlic
- 1 cup mild olive oil
- Coarse salt, to taste
Instructions:
Make The Tapenade
- Combine olives, capers, and anchovies in a food processor. Pulse until finely chopped. Alternatively, finely chop by hand.
- Transfer to a medium bowl and fold in thyme, parsley, rosemary, and olive oil. Add black pepper to taste.
Make The Aioli
Place egg yolk, lemon juice and garlic in a food processor. Process until garlic is finely chopped. With the processor running, slowly stream in oil in a thin, steady drizzle. Season with salt to taste.
Hard-Boil The Eggs And Assemble
- Place eggs in a large pot and cover with enough cold water to come 1 inch above eggs. Cover and bring to a boil, then remove the pot from heat. Let eggs sit in hot water for 11 minutes.
- Drain and transfer eggs to a large bowl of ice water; set aside until cool.
- Peel eggs and cut in half lengthwise, gently separating yolks from whites;discard two eggs white halves. Pulse yolks in a food processor or mash in a bowl with a fork.
- Fold tapenade, to taste, into yolks; add just enough aioli, about 1/2 a cup, to create a creamy mixture. (Refrigerate remaining aioli and use like mayonnaise)
- Spoon filing into whites and garnish with cracked black pepper and light drizzle if extra virgin olive oil.