Cook the Book: Devilish Eggs with Texas Tapenade

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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  • 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


  1. 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.