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Tapenade Filled Egg Halves

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“This recipe by J.B. Reboul (LA CUSINIERE PROVENCALE) gives us a whole new twist on an old std. According to the author, the word tapenade derived from tapeno, the Provencale word for capers. This tapenade can be made in a food processor, packed into a jar, covered w/a film of olive oil & refrigerated for many months. Enjoy! (Time does not include time to hard-boil the eggs or soak the anchovies)”
24 Filled Egg Halves

Ingredients Nutrition


  1. Soak anchovies in water for 30 minutes, drain well, pat dry & coarsely chop.
  2. Pound the olives in a mortar together w/the anchovy fillets, tuna, mustard & capers. When well-pounded, pass mixture thru a sieve into a bowl.
  3. Gradually incorporate the olive oil, a generous amt of black pepper & the Cognac into the mixture.
  4. Remove egg yolks from the hard-boiled egg halves & crush them in a mortar w/about 1/2 cup of the tapenade, adding a sml amt of olive oil as needed to make the mixture smooth. Store remainder of tapenade as described in intro.
  5. Fill ea egg half w/mixture (shaping into a dome w/the blade of a sml knife) & serve immediately.
  6. NOTE RE TUNA: The recipe recommends using fresh tuna that is poached, drained, boned & skinned. Frankly I find that very labor intensive for such a sml amt, so consider canned tuna an appropriate sub.

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