This week I would like to share a couple of simple but delightful recipes. Some of them appeared in my menu as an answer to the yearly question ‘What to do with the Easter eggs beyond an the egg salad?’ And these recipes turned out so good that they started to live an independent life – the eggs, appetizers and salads, which are being served throughout year, not just after the Easter.
The egg slices with the tapenade are a good proof of that. I can eat these eggs for a delicious snack or serve them as a tasty and attractive appetizer for any occasion.
Sometimes I make this recipe in a more traditional way as stuffed eggs; sometimes I put the tapenade on the egg round for an easy one bite. My guests are very satisfied with this easy to prepare, rich looking and low cost appetizer – parties favorite.
Tapenade Stuffed Eggs
- Hard-boiled eggs, peeled
- Tapenade (1 tsp tapenade for 1 egg round)
- Fresh herbs for garnish (parsley, dill, cilantro, basil, green onion, or chives)
Cut off the tips of the eggs.
Cut the eggs into thick rounds. Place the egg rounds on a platter, top each slice with a spoonful of tapenade. Garnish with fresh herbs.
Cook with pleasure!