Hard-Boiled Eggs with Tapenade

Name: Hard-Boiled Eggs with Tapenade
Yield: Makes 12 filled egg halves
Ingredients: 6 eggs; 1 tablespoon grated orange or lemon zest (optional); ½ teaspoon freshly ground pepper; 2 teaspoons Chopped anchovies (preferably salt-packed); 1 tablespoon finely minced garlic; 2 tablespoons Armagnac or Cognac (optional); 2 tablespoons mayonnaise Chopped parsleys for garnish; 1 cup pitted niçoise olives; 2 tablespoons rinsed and chopped capers; 4 to 6 tablespoons virgin olive oil

Preparation info

Makes
12
filled egg halves

Difficulty
Medium

Appears in

Back to Square One

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.

Ingredients

Tapenade

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

Lunch
Starter
Pescatarian
Gluten-free

Method

Procedure

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