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Cook the Book: Devilish Eggs with Texas Tapenade

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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