recipe

Tapenade Deviled Eggs

Makes 23 deviled eggs

What you’ll need:

  • 1 dozen eggs
  • Coarsely cracked black pepper, for serving
  • Extra virgin olive oil, for serving

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

  1.  Combine olives, capers, and anchovies in a food processor. Pulse until finely chopped. Alternatively, finely chop by hand.
  2. 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

  1. 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. 
  2. Drain and transfer eggs to a large bowl of ice water; set aside until cool. 
  3. 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.
  4. 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)
  5. Spoon filing into whites and garnish with cracked black pepper and light drizzle if extra virgin olive oil.  

Recipe adapted from http://from From Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans by Pam Brandon, Katie Farmand, and Heather McPherson. University Press of Florida (2012), upress.ufl.edu

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Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.

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