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Manchego Deviled Eggs with Tapenade

Manchego Deviled Eggs with Tapenade

Deviled eggs are amazing. As a kid, I wasn’t entirely sure I would like them. Then I had an Easter farm egg sandwich with sea salt, fresh ground pepper and a touch of mayo and thought hmmm…I just might try a deviled egg! I’ve seen gorgeous purple ones dyed in beet juice, lovely whipped fillings with mustard and pickle relish, or bacon and dill.  There are so many styles of deviled egg that I knew I’d have fun creating my own. These deviled eggs make a great dish for your Spring Brunches or as appetizers for a dinner party.

My best recipes usually occur when I add several of my favorite ingredients together. Sometimes I get a vision when I’m running and sometimes it just happens while I’m cooking.  My friend Deb gives me fresh eggs from her farm and their yolks are a bright orange/yellow and yummy to the core.  For this recipe, I started with the eggs and added olives and chorizo. I tried grating Manchego on a microplane zester, and it turned into a cloud of fluffy, white cheese. The perfect garnish! I served them on a bed of thinly sliced green beans that were blanched and tossed with olive oil, salt, and pepper. You can mix the left overs into a egg salad sandwich the next day.

Enjoy!
Suzanne

 
Author:
Recipe type: Antipasti / Tapas / Mezze
Cuisine: Spanish
Yield: 24 deviled eggs halves
Ingredients
  • 12 fresh farm eggs
  • 
2 teaspoons salt
  • 5 oz. Manchego Cheese, grated on a microplane
Ingredients for the tapenade:
  • ½ cup Greek, oil-cured black olives, pitted and minced
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 teaspoons capers
  • ½ red pepper, roasted and minced
  • 4 ounces Spanish chorizo, cooked and minced
  • 1 clementine zest, grated on a microplane
  • 1 clove garlic, minced
  • 1 Tablespoon Italian parsley, minced
  • 
fresh ground black pepper to taste
  • Sea salt to taste
Method
  1. Prick the top of the eggs with a pin.
  2. Medium boil the eggs so the centers are a bit soft. Do this by covering the eggs with cold water an inch higher than the top of the eggs. Bring the eggs to a boil, reduce to a simmer and cook for 7 minutes.
  3. While the eggs are cooking, make the tapenade. In a medium bowl combine the olives, olive oil, capers, red pepper, zest, garlic, parsley, salty and fresh ground pepper.
  4. Peel the eggs under cold running water.
  5. Slice the eggs in half and place them on a platter.
  6. Garnish the top of each egg with ¼ teaspoon tapenade and fresh ground pepper.
  7. Add a teaspoon of Manchego cheese to the top of each egg.


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