Florida Heritage Foods


Olive Tapenade Deviled Eggs

Makes 23 deviled eggs

What you’ll need:




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.