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
- 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
- Slice cooked eggs in half lengthwise. Gently remove yolks and mash with a fork in a medium bowl. Add mayonnaise and blend until smooth.
- Stir in olive tapenade until well incorporated. Add sea salt to taste. (I also stirred in some paprika for colour.)
- 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.