Arrestingly Delicious Olive Tapenade


  1. ​Peel and rinse the hard boiled eggs.  Place on a paper towel to dry.
  2. ​Slice eggs in half.  Remove yolks and add just the yolks to a small bowl.
  3. ​Mash the yolks with a fork, until you have a fine, uniform bowl of crumbly yolks.
  4. ​Add mayonnaise to yolks.  Mix until smooth.
  5. Add tapenade to the mixture.  Stir until combined.
  6. With a small spoon, fill the egg halves as full as possible with the yolk mixture.
  7. With the back of the spoon, flatten the peak of yolk filling. 
  8. With a clean spoon, add a tiny dab of tapenade to the top of each deviled egg.  Exact amount is up to you!


Deviled eggs can be eaten immediately, but they do benefit from a few hours in the fridge (covered).

Note: If you need to prepare this way in advance, it can easily be stored in the fridge overnight.  Cover the surface of the yolk mixture with plastic wrap to keep it from drying out and store the egg halves in a covered container.  Then just fill the eggs (beginning at Step #6) shortly before serving.

Scandalously Tasty Deviled Eggs

These unusual deviled eggs make a fancy snack to pair with summer cocktails or welcome addition to any brunch.  The tapenade blends smoothly into the egg for a savory & sublime base, and then is topped off with an intense splash of olive goodness.


6      Hard-boiled eggs (large)

            **click here for great “easy to peel” instructions**
4 T   Mayonnaise
2 T   Spread-mmms Olive Tapenade with Rosemary 

            (plus additional 1-2 t for topping)