Tapenade-flavored deviled eggs! A great departure from the classic, this was a recent blog post by my dear friend Karen. We love deviled eggs so I was quite excited when she shared her version that included a hefty dose of black olive lusciousness to make them even more special. At first I thought we had one of those convenient ready-made jars from Trader Joe’s sitting in our pantry, but of course, the moment I had a very important use for it, they were nowhere to be found. I had to take matters into my own food processor. You know what? Home-made is infinitely better. There’s a fresh taste to it, plus I could customize it adding a bit of orange zest. Total winner!
BLACK OLIVE TAPENADE
(adapted from many sources)
1 + 1/2 cups pitted black olives
1 teaspoon anchovy paste
2 tablespoons capers, rinsed
juice of half a lemon (taste and add more, if you like)
chopped fresh parsley to taste
olive oil to desired consistency
salt and pepper
Add all ingredients to the bowl of a food processor, except olive oil, salt, pepper, and orange zest. Process until smooth. With the motor running, drizzle olive oil until it gets to the consistency you prefer, I added a bit less than 1/4 cup. Season with salt, pepper, and add orange zest at the very end.
BLACK OLIVE TAPENADE DEVILED EGGS
(slightly modified from Karen’s Kitchen Stories)
6 hard-boiled eggs
1/4 cup full-fat yogurt
1/2 Dijon mustard
1/8 teaspoon cayenne pepper
1 heaping tablespoon (or more to taste) olive tapenade
salt and freshly ground black pepper to taste
Paprika for garnish
Peel and slice the eggs in half, lengthwise. Place the yolks into a bowl and mash with a fork.
Add the yogurt, mustard, and cayenne pepper, and mix until smooth. Add the tapenade and salt and pepper and stir until thoroughly combined. Place the yolk mixture into a piping bag and pipe into the egg white cavities. Sprinkle with paprika and chill until ready to serve. You should chill too, it’s an easy recipe, perfect for entertaining.
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Comments: Confession time. I gave you the recipes with more or less precise measurements, but I did not use a single measuring cup or spoon to make them. Because I’ve been baking so much, I get pretty tired of measuring and weighing items. When it comes to a savory recipe, I want freedom. So I pretty much eye-balled everything. And used my taste buds to judge if I needed more capers, more lemon, more parsley. I advise you to do the same, it is quite liberating (wink, wink). Yes, no two attempts will be exactly the same, but isn’t that part of the charm of cooking? Now, of course baking is another story, your goal is to reach that perfect mousse emulsion, the cake with correct structure and moisture, the macarons with the perfect mixing of almond to meringue. Precision rules.
These turned out delicious! I made a batch on a Saturday morning while The Man was playing golf and the plan was to surprise him with the platter ready and waiting. But he finished the game early, and arrived while I was piping the filling. So there you go, you got to see a picture of the process.
I like to use yogurt instead of mayo, as mayonnaise does not enter our home, but you should go the more authentic route if you prefer.
Karen, thanks for constantly inspiring me, as you know I have a huge list of recipes to try from your site, but I jumped on this one like Buck jumps on a snake in the backyard. Sorry for the image, but it’s accurate.
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