Deviled Eggs with Olive Tapenade

Tapas-Style Deviled Eggs

Deviled Eggs with Olive Tapenade

Deviled eggs can be enjoyed in at least 100 ways in my opinion.  Taco seasoning, curry powder, or pesto sauce are just few possible variations on the standard recipe.  This past weekend I enjoyed some topped with dill and a slice of sweet pickle.

But olives are another way to add some Spanish flair to a such a classic picnic dish.  And with olive tapenade, these deviled eggs are definitely ready to party!  As a bonus, I spread the extra filling I had leftover onto several buckwheat lentil crackers, which was a delicious combination as well.  If you’ve never paired olives with eggs before, get ready to be swept away.  They make a delicious duo!

Tapas-Style Deviled Eggs with Olive Tapenade

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients:

  • 6 hard-boiled eggs, peeled
  • 1/4 cup Cilantro Olive Tapenade
  • 2-3 tablespoons mayonnaise
  • sea salt, to taste
  • paprika, for sprinkling
  • cilantro or parsley, optional, for garnish

Directions:

  1. Slice cooked eggs in half lengthwise.  Gently remove yolks and mash with a fork in a medium bowl.  Add mayonnaise and blend until smooth.
  2. Stir in olive tapenade until well incorporated.  Add sea salt to taste.  (I also stirred in some paprika for colour.)
  3. Use a small spoon (or plastic bag with a corner snipped) to transfer egg yolk mixture into hollow egg whites.  Sprinkle filled eggs with paprika.  Cover and chill until ready to serve.

I’m bringing this dish to Allergy Free Wednesdays, Fiesta Friday, and here.

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46 thoughts on “Tapas-Style Deviled Eggs

  1. Wow, I love the sound of these deviled eggs! Such a creative flavor combination and sounds perfect for picnics or brunch 🙂

  2. I love eggs, but I never had deviled eggs in my entire life. I think I am really a sheltered child. 😀

    But you said EGGS so count me in! Just please, reserve some for me before Selma arrives.

    Thank you for bringin these to FF. Enjoy and party all night long! 🙂

    1. I’ve served the classic version (mayo + a bit of mustard) to guests in other countries and they seemed to enjoy them too. Hopefully you can enjoy a taste. They are easy to make. 🙂 If I run out, I’ll be happy to whip up some more for you!

      1. Actually no…I have never tried to make them yet. But whenever someone has them around, I am quick to snag a couple! 🙂

  3. These look fabulous – I am a big fan of anything goes type devilled eggs and love the addition of olives! Thanks for bringing these to Fiesta Friday – they are sure to go down a treat!

  4. Gosh you make these sound so easy! I’ve never tried making deviled eggs but anything Spanish is gonna get me interested. Thx for sharing! ~ sheri

  5. Those are pretty! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Its live now!

    Cindy from vegetarianmamma.com

  6. This sounds yummy! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

  7. I love this recipe. Variations on deviled eggs are all of the rage in the trendy restaurants right now and your recipe would fit in beautifully 🙂 I am looking forward to trying this. My kids, even my picky one, love deviled eggs.

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