Hard-Boiled Eggs with Tapenade

Preparation info
  • Makes


    filled egg halves
    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

A nice picnic food or an addition to a buffet lunch and a good excuse to use that provençal spread called tapenade.



  • 1 cup pitted niçoise olives
  • 2 tablespoons rinsed and chopped capers
  • 1



For the tapenade, combine all the ingredients in a food processor and purée.

Cover the eggs with cold water in a saucepan. Bring just to the boil, reduce the heat to low, and simmer gently 8 to 9 minutes. Run the cooked eggs under cold water. Peel, and then cut in half lengthwise. Remove the yolks to the bowl of a food processor and reserve the whites. Pulse the yolk