Tapenade Filled Egg Halves

1. 1

   Soak anchovies in water for 30 minutes, drain well, pat dry & coarsely chop.

2. 2

   Pound the olives in a mortar together w/the anchovy fillets, tuna, mustard & capers.

3. 3

   When well-pounded, pass mixture thru a sieve into a bowl.

4. 4

   Gradually incorporate the olive oil, a generous amt of black pepper & the Cognac into the mixture.

5. 5

   Remove egg yolks from the hard-boiled egg halves & crush them in a mortar w/about 1/2 cup of the tapenade, adding a sml amt of olive oil as needed to make the mixture smooth.

6. 6

   Store remainder of tapenade as described in intro.

7. 7

   Fill ea egg half w/mixture (shaping into a dome w/the blade of a sml knife) & serve immediately.

8. 8

   NOTE RE TUNA: The recipe recommends using fresh tuna that is poached, drained, boned & skinned.

9. 9

   Frankly I find that very labor intensive for such a sml amt, so consider canned tuna an appropriate sub.

* Per serving · 4 servings · Values may vary.

No additional tips available.