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Who doesn’t like deviled eggs? After hiding in the shadows for some time, deviled eggs are back with a bang, and I am cheering on the sideline. This is one of the snacks that I just never get tired of.
My deviled eggs recipe with anchovy and tapenade is an adaptation of Spread-mmms’ Scandalously Tasty Deviled Eggs. I love anchovy and how it enhances the flavors of the tapenade, but if anchovy isn’t your thing, you can leave it out. In that case, you might want to add a pinch of salt and maybe a few drops of lemon juice to balance the flavors.
4 hard boiled eggs
3-4 anchovies for the yolk mixture, 3-4 anchovies for decoration
4 tablespoons mayonnaise
2 tablespoons Spread-mmms Olive Tapenade (+ an additional 1-2 tsp for topping)
After boiling the eggs, let them cool off in cold water (makes them easier to peel).
Peel the hardboiled eggs and slice them in half lengthwise.
Remove the yolks carefully and place them in a bowl
Mash the yolks with a fork until they turn into a finely crumbled mass.
Add tapenade, anchovies and mayonnaise, and mix it all together to a smooth mixture.
Scoop the yolk-mixture back into the holes in the egg whites.
Decorate the eggs with a tiny dab of tapenade and a bit of anchovy.
The deviled eggs can be served immediately after preparation, but they also easily survive a day or two in the fridge. Just make sure you cover the eggs properly, so they stay fresh.
Tips & Tricks:
To avoid an unappetizing green ring to form around the yolk, make sure you don’t boil your eggs for too long and cool the eggs quickly after cooking.