Deviled Eggs With Olive Tapenade

Everyone's potluck favorite gets a bright and briny makeover with the addition of Chopped Olive Tapenade.

  1. Prepare six hard-boiled eggs. Allow them to cool.
  2. Peel the eggs under running water and pat dry with a clean kitchen towel.
  3. Slice the eggs in half length-wise and add cooked yolks to a mixing bowl.
  4. Add mayo, vinegar, and mustard to the bowl, and mash into the yolks until smooth. Fold in the olive tapenade, then taste for salt and pepper.
  5. Top the egg whites with the mixture and garnish with several dashes of paprika and extra tapenade.

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