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Cook the Book: Devilish Eggs with Texas Tapenade

Posted by Lucy Baker, May 8, 2008 at 1:30 PM

I have a vivid childhood memory of watching my mother and grandmother make deviled eggs together in the kitchen: peeling the shells under the cold faucet, mashing the yolks with lots of mayonnaise and even more paprika. Perhaps that’s why I choose Devilish Eggs with Texas Tapenade for today's Cook the Book recipe—to my mind, it's the perfect Mother's Day hors d'oeuvre.

Paula Disbrowe, chef and author of Cowgirl Cuisine, updates this classic appetizer by topping Dijon-infused eggs with dollops of tapenade made with kalamata olives, fresh rosemary, a hint of pequin peppers, and a splash of Cognac. Best of all, the tapenade can be prepared up to a week ahead, and leftovers are delicious on slices of toasted baguette, or as a topping for burgers.

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Devilish Eggs with Texas Tapenade

Ingredients

Texas Tapenade
1 garlic clove
1/4 teaspoon kosher salt
3 tablespoons capers
4 anchovies
1 tablespoon finely chopped fresh rosemary
2 to 3 crumbled pequin chiles (or pinch of crushed red pepper flakes)
12 ounces pitted kalamata (or other black, brine-cured olive), drained and rinsed
1 tablespoon Cognac or brandy
1/2 cup extra virgin olive oil

Devilish Eggs
1 dozen large eggs
3 tablespoons mayonnaise
2 generous tablespoons Dijon mustard
Pinch of salt and freshly ground black pepper
Dash or two of hot sauce

Procedure

1. Place the garlic and salt in the bowl of a food processor and pulse until chopped. Add the capers, anchovies, rosemary, pequin chiles, olives, and Cognac and pulse to form a rough paste. With the motor running, add the oil in a steady stream and blend until completely smooth. Transfer the tapenade to a container, cover, and refrigerate for up to 1 week. Bring to room temperature and stir again before serving.

2. Bring a medium saucepan of water to a boil. Using a slotted spoon, gently lower the eggs into the water and simmer for 9 minutes. Reduce the heat if the boil becomes too lively so the eggs don't crack. Drain the water from the saucepan and run cold water over the eggs until they are cool enough to handle. Peel the eggs and split them in half. Carefully remove the yolks (they should be slightly creamy) and place them in a small bowl. Add the mayonnaise, mustard, and salt, pepper, and hot sauce to taste, and whisk until smooth. Taste and adjust the seasonings as desired. Use a small spoon to scoop the yolk mixture back into the whites. (If you want to get fancy, you can also use a pastry bag to pipe the yolks back into their shells.) To serve, top each egg with a dollop of tapenade.

1 Comment | Tags: Cook the Book, cookbooks, Cowgirl Cuisine, eggs, Paula Disbrowe