Manchego Deviled Eggs with Tapenade
Author: Salty Fig
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
- 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
- Prick the top of the eggs with a pin.
- 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.
- 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.
- Peel the eggs under cold running water.
- Slice the eggs in half and place them on a platter.
- Garnish the top of each egg with ¼ teaspoon tapenade and fresh ground pepper.
- Add a teaspoon of Manchego cheese to the top of each egg.
Recipe by Salty Fig at http://www.saltyfig.com/2014/04/manchego-deviled-eggs-tapenade/
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