Manchego Deviled Eggs with Tapenade
Recipe type: Antipasti / Tapas / Mezze
Cuisine: Spanish
Yield: 24 deviled eggs halves
  • 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
  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.
Recipe by Salty Fig at