Recipe: Deviled eggs with anchovy and tapenade

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. The stuffed eggs are a popular appetizer or side dish and the basic concept involves hard-boiled eggs that are sliced in half, after which the yolks are removed, mixed with various ingredients to create a creamy filling, and then piped back into the egg whites.

My deviled eggs recipe with anchovy and tapenade is an adaptation of a recipe I got from Rebecca from Spread-mmms. 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. I am using the Spread-mmms Olive Tapenade for this recipe, but any good quality tapenade will do. The deviled eggs are delicious served with the Nordic Crisps from  Hungry Bird Eats.

Notes

Older eggs are easier to peel than fresh ones. Plan ahead and buy your eggs a week to ten days before you plan to make deviled eggs. This will help the peeling process immensely.

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.

A little garnish goes a long way in presentation. I’m using a bit of anchovy for decoration, but you could also use paprika, fresh herbs, a sprinkle of crispy bacon, or a drizzle of hot sauce to add color and elevate the flavor.

Deviled eggs taste best when they’re slightly chilled. Refrigerate them for at least an hour before serving to allow the flavors to meld and the filling to set.

If you’re making deviled eggs ahead of time, store the whites and the filling separately in the refrigerator. Fill the eggs a short time before serving to prevent them from becoming soggy.

Recipe: Deviled eggs with anchovy and tapenade

Recipe by Mitzie Mee – Sanne

Course: Appetizers, Snacks

Servings

8

pieces

My deviled eggs recipe with anchovy and tapenade is an adaptation of a recipe I got from Rebecca from Spread-mmms. 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.

Cook Mode

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Ingredients

• 4 4 hard boiled eggs

• 8 8 anchovies. 4 for the yolk mixture (chopped), and 4 for decoration (whole)

• 4 tablespoons 4 mayonnaise

• 2 tablespoons 2 olive tapenade

Directions

• Boil the eggs. 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, chopped 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.