Tapenade Filled Egg Halves

Prep Time
Cook Time
Ready In

"This recipe by J.B. Reboul (LA CUSINIERE PROVENCALE) gives us a whole new twist on an old std. According to the author, the word tapenade derived from tapeno, the Provencale word for capers. This tapenade can be made, packed into a jar, covered w/a film of olive oil & refrigerated for many months. Enjoy! (Time does not include time to hard-boil the eggs or soak the anchovies)"

Original recipe yields 12 servings


  • Serving Size: 1 (84.3 g)
  • Calories 153.5
  • Total Fat - 12.7 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 208.9 mg
  • Sodium - 405.9 mg
  • Total Carbohydrate - 1.8 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.2 g
  • Protein - 8.1 g
  • Calcium - 43.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Soak anchovies in water for 30 min, drain well, pat dry & coarsely chop.

Step 2

Pound the olives in a mortar together w/the anchovy fillets, tuna, mustard & capers. When well-pounded, pass mixture thru a sieve into a bowl.

Step 3

Gradually incorporate the olive oil, a generous amt of black pepper & the Cognac into the mixture.

Step 4

Remove egg yolks from the hard-boiled egg halves & crush them in a mortar w/about 1/2 cup of the tapenade, adding a sml amt of olive oil as needed to make the mixture smooth. Store remainder of tapenade as described in intro.

Step 5

Fill ea egg half w/the mixture & serve immediately.

NOTE RE TUNA: The recipe suggests using fresh tuna that is poached, drained, boned & skinned. Frankly I find that very labor intensive for such a small amount, so consider canned tuna an appropriate sub

Tips & Variations

  • Mortar
  • Sieve

1 Reviews

Mia in Germany

These were fabulous!! We had them with horseradish mashed potatoes and salad, and the tapenade filling really is to die for! I'm glad there was some left over :) Not sure if it's me not having enough elbow grease, but I couldn't get the darn anchovis and tuna into a paste with the olives with mortar and pestle, so I dumped the mixture into a tall narrow bowl and mixed it with an immersion blender. Worked like a spell for me. I'll make this again because I love tapenade, and it tastes so good with the eggs! Thanks for sharing! Made for Beverage Anyone? Game.


review by:
(1 Apr 2015)