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)
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.
Arrestingly Delicious Olive Tapenade