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Recipe: Deviled eggs with anchovy and tapenade

Recipe: Deviled eggs with anchovy and tapenade

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.

Recipe: Deviled eggs with anchovy and tapenade

Recipe by 2 Hungry Birds – Sanne Course: Appetizers, Snacks
Servings

8

pieces

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.

Ingredients

  • 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

Directions

  • Boil the eggs. After boiling the eggs, let them cool off in cold water (makes them easier to peel).
  • Peel the hardboiled eggs and slice them in half lengthwise. Remove the yolks carefully and place them in a bowl.
  • Mash the yolks with a fork until they turn into a finely crumbled mass. Add tapenade, anchovies and mayonnaise, and mix it all together to a smooth mixture.
  • Scoop the yolk-mixture back into the holes in the egg whites. Decorate the eggs with a tiny dab of tapenade and a bit of anchovy.

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