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25 mins

D'Lish Deviled Eggs
Makes 24

This recipe uses homemade tapenade, but if you’re short on time, you can use a high-quality purchased product instead. For Halloween, rename this recipe “Ghoulish Rotten Eggs.” Garnish with soaked basil seeds (see Tip) to look like tiny eyeballs. Either way, these are sure to be the belle of the Monster’s Ball!

Posted by Andrews McMeel Published See Andrews McMeel's 48 projects » © 2024 Kathy Casey / Andrews McMeel Publishing · Reproduced with permission. · From D’lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing 2013
  • Step 1

    Halve the eggs lengthwise and transfer the yolks to a mixing bowl.

  • Step 2

    Set the egg white halves on a platter, cover, and refrigerate.

  • Step 3

    With a fork, mash the yolks to a smooth consistency. Add the mayonnaise and balsamic vinegar and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Stir in the tapenade. Taste and season accordingly.

  • Step 4

    Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

  • Step 5

    Top each egg half with about 1/2 teaspoon of the tapenade and a basil leaf.

    To soak basil seeds, combine 1/2 teaspoon of seeds with 2 tablespoons of water. Let soak for 10 to 12 minutes, until “plumped.” Basil seeds are available at Asian g rocer y stores or online. If using basil seeds from gardening packets, be sure to purchase organic seeds.

  • Step 6

    Black Olive Tapenade
    Makes 3/4 cup, enough for 1 recipe

    In a food processor, combine all the ingredients and process until finely chopped but still with some nice texture. Refrigerate until needed.

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