This image courtesy of Joseph DeLeo
This may be far removed from anyone’s expectations of stellar food, but give me a few of these on a picnic with a crackling cold Tocai Friuliano and a chunk of country bread, and I’m happy. I prefer our homemade tapenade, with a minimum of garlic.
NotesTo Drink: A full-flavored while wine such as Tocai (Livio Felluga)
Makes16 stuffed egg halves
CostInexpensive
Total Timeunder 30 minutes
OccasionBuffet, Casual Dinner Party, Cocktail Party
Recipe Coursehors d’oeuvre
Dietary Considerationgluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Mealbrunch, dinner
Taste and Texturegarlicky, rich, savory, sharp
Type of Dishcanape/crostini
Instructions
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Put the eggs in a large saucepan, add water to cover and bring to a boil. Reduce to a simmer and cook for 9 minutes. Transfer the eggs to a bowl of ice water.
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When the eggs are cool, peel and halve. Scoop out the egg yolks and mash them in a bowl with the tapenade and mayonnaise until thoroughly combined. Spoon or pipe this mixture into the egg halves. Arrange on a plate and serve.
2008 Frank Stitt
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