April 5, 2017

Deviled Eggs with Green Olive Tapenade and Crispy Capers

If your family is anything like mine was growing up, this time of year you end up with a lot of hard boiled eggs in the fridge. Or, if you don’t have kids and aren’t dying eggs, you’re trying to figure out some fun appetizers to serve at your Easter brunch or dinner. Look no further than these deviled eggs. The salty olive tapenade and capers are a delightful pairing with the creamy egg filling. Display them on a serving platter with fresh-cut veggies and crackers and you’ve got a spread that will wow your crowd!

1. Combine tapenade ingredients in a food processor until almost smooth. Set aside. 

2.
Halve the hard boiled eggs and scoop the yolks into a mixing bowl. Mash
the yolks with the remaining deviled egg ingredients. Scoop or pipe the
filling back into the egg halves. 

3. Heat canola oil in a small skillet over high heat. Fry the capers until crisp; drain on paper towels. 

4. Garnish the eggs with tapenade, crispy capers and chopped parsley.

Deviled Eggs with Green Olive Tapenade and Crispy Capers
Makes 2 dozen

All you need:
Tapenade
1 cup manzanilla green olives
1 garlic clove
1teaspoon anchovy paste
Zest and juice of 1 lemon 
2 tablespoons sundried tomatoes 
2 tablespoons chopped flat-leaf parsley (plus more for garnish) 
1/4 cup olive oil

1 dozen hard boiled eggs
1/4 cup mayo
1 teaspoon white vinegar
1 teaspoon Dijon mustard 
Pinch salt
Pinch pepper 

1/4 cup canola oil (for frying)
2 tablespoons capers, drained  

All you do:
1. Combine tapenade ingredients in a food processor until almost smooth. Set aside. 
2. Halve the hard boiled eggs and scoop the yolks into a mixing bowl. Mash the yolks with the remaining deviled egg ingredients. Scoop or pipe the filling back into the egg halves. 
3. Heat canola oil in a small skillet over high heat. Fry the capers until crisp; drain on paper towels. 
4. Garnish the eggs with tapenade, crispy capers and chopped parsley. 
 

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