BLACK OLIVE TAPENADE AND DEVILED EGGS

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
orange zest

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  tsp 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.

ENJOY!

to print the recipes, click here

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.

ONE YEAR AGO: Blueberry Crumble Coffee Cake

TWO YEARS AGO: Fresh Strawberry Yogurt Bundt Cake

THREE YEAR AGO: Quinoa Salad with Red Grapes and Avocado

FOUR YEARS AGO: Strawberry Coffee Cake

FIVE YEARS AGO: Lemon-Poppy Seed Muffins

SIX YEARS AGO: Mascarpone Brownies

SEVEN YEARS AGO: Salmon Tacos

EIGHT YEARS AGOCinnamon Turban Bread

NINE YEARS AGO: Summertime Gratin

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DEVILED EGGS GO GREEN

First things first:
Thank you to all of you who contributed by donating or sharing my gofund page on behalf of our graduate student Aritri.

Deviled eggs. Either you hate them or you love them, there’s no in-between. They are retro, I suppose, in the sense that their popularity seems to have faded compared to say, 20 years ago. But they are more retro than that, as the term dates to the XVIII century, applied to foods that carry a lot of spicy heat. My version added some avocado to the filling, and we both thought it was a nice little twist on this classic.

AVOCADO DEVILED EGGS
(from the Bewitching Kitchen)

6 eggs, hard-boiled and peeled (obviously)
2 medium avocados, ripe and tender
2 tablespoons full-fat yogurt
1 tsp Sriracha sauce (or more, to taste)
1 tsp lemon juice
salt and black pepper to taste
generous sprinkle of Tajin for serving

Cut the eggs in half, and gently scoop out the yolks, placing them in a small bowl.

To the yolks, add all other ingredients, except Tajin, and mash it all together with a fork.  Transfer the mixture to a piping bag or simply fill the egg whites with a small spoon. Divide the filling on all egg whites, you might have a little bit leftover. It goes nice on a piece of baguette or Ak-Mak cracker.

Sprinkle with Tajin, and serve.  It keeps well in the fridge, cover lightly with Saran-wrap.

ENJOY!

to print the recipe, click here

Comments: Honestly, I don’t know why I don’t make deviled eggs more often. It is such a delicious little treat, retro or not, I could not care less. It is tasty, and Phil loves it.  He arrived home from golf on a Sunday and I surprised him with this batch. I don’t know if he was smiling so much because of his score (he had shot 72 and beat all his buddies) or if the deviled eggs were part of it. At any rate, these are awesome. I know some people don’t think avocados and eggs make a good match, and yes, maybe the whole “break an egg inside an avocado half and bake it” is pushing it a little. But in this preparation? No issues, I promise. I would make it for company anytime. And if you don’t have Tajin, don’t let that stop you. A little freshly ground pepper will do. But Tajin is pretty awesome, a perfect match for avocados, so if your grocery store carries it, bring a little bottle home.

ONE YEAR AGO: Tiramisu

TWO YEAR AGO: Pulled Pork, Slow-Cooker version

THREE YEARS AGO: The Pie of the Century

FOUR YEARS AGO: Bon Bon Chicken

FIVE YEARS AGO: Leaving on a Jet Plane

SIX YEARS AGO: A Pearfect Drink

SEVEN YEARS AGO: Ming Tsai Under Pressure

EIGHT YEARS AGO: Paris, je t’aime!

 

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