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Sanne: Who doesn’t like deviled eggs? After hiding in the shadows for some time, deviled eggs are back with a bang, and I am cheering on the sideline. This is one of the snacks that I just never get tired of.
My deviled eggs recipe with anchovy and tapenade is an adaptation of a recipe I got from Rebecca from Spread-mmms. I love anchovy and how it enhances the flavors of the tapenade, but if anchovy isn’t your thing, you can leave it out. In that case, you might want to add a pinch of salt and maybe a few drops of lemon juice to balance the flavors. I am using the Spread-mmms Olive Tapenade for this recipe, but any good quality tapenade will do. The deviled eggs are delicious served with the Rye + Sea Salt Nordic Crisps from Hungry Bird Eats.
Tip: To avoid an unappetizing green ring to form around the yolk, make sure you don’t boil your eggs for too long and cool the eggs quickly after cooking.
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piecesMy deviled eggs recipe with anchovy and tapenade is an adaptation of a recipe I got from Rebecca from Spread-mmms. I love anchovy and how it enhances the flavors of the tapenade, but if anchovy isn’t your thing, you can leave it out. In that case, you might want to add a pinch of salt and maybe a few drops of lemon juice to balance the flavors.
4 4 hard boiled eggs
8 8 anchovies (4 for the yolk mixture, 4 for decoration)
4 tablespoons 4 mayonnaise
2 tablespoons 2 olive tapenade
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