Whether they are enjoyed on a picnic with celery salt, sliced into a Spanish café salad, piped with mayonnaise in Paris, hoiked from a bulbous jar of vinegar in a dark pub, or found rattling around the inside of a Scotch egg, bring me more hard-boiled eggs. I had a bowl of tapenade left over and decided that hard-boiled eggs would be good vehicles to finish it with. I was right. This tapenade, although easy to make, uses a few more ingredients than more humble versions.
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