Tapenade Filled Egg Halves
Recipe: #16788
January 17, 2015
Categories: Fish, Anchovy, Tuna, Eggs, Appetizers, Mediterranean, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Entertaining, Game/Sports Day, New Years, Gluten-Free, Low Carbohydrate, Non-Dairy, Alcohol more
"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
Ingredients
Nutritional
- 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
Tags :
Appetizers
