![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/deviled-eggs-with-cornichon-tapenade/&media=https://blythesblog.com/wp-content/uploads/2020/06/42BB5C0A-E404-415C-B7D7-404E5DCAC17B_1_105_c-768x850.jpg&description=My friend Nick made these outstanding Deviled Eggs with Cornichon Tapenade from David Lebovitz's <a href="https://www.amazon.com/Drinking-French-Cocktails-Apéritifs-Traditions/dp/1607749297">Drinking French</a>. The tapenade, which is a Provençal name for a dish consisting of puréed or finely chopped olives, capers, and anchovies, gives these eggs incredible flavor. If you close your eyes, maybe you could envision yourself on the French riviera! It's worth a try anyway! data-pin-do=)
Deviled Eggs with Cornichon Tapenade
June 22, 2020
My friend Nick made these outstanding Deviled Eggs with Cornichon Tapenade from David Lebovitz's Drinking French. The tapenade, which is a Provençal name for a dish consisting of puréed or finely chopped olives, capers, and anchovies, gives these eggs incredible flavor. If you close your eyes, maybe you could envision yourself on the French riviera! It's worth a try anyway!
- Prep: 25 mins
- Cook: 10 mins
- Yields: Makes 6 appetizer-size servings
Ingredients
6 large eggs, at room temperature
¼ cup cornichons, drained, cut into ½-inch pieces
2 tablespoons fresh chervil, parsley, or chives, chopped, plus more for garnish
1 tablespoon extra-virgin olive oil
1 tablespoon capers, rinsed and squeezed dry
1 teaspoon Dijon mustard, plus more if needed
1 dash Tabasco or another hot sauce
Directions
1To hard cook the eggs, bring a medium saucepan of water to a low a boil. Use a spoon to lower the eggs into the water, one at a time. Adjust the heat to so the water remains at a steady low boil and cook for 10 minutes.
2Drain the water from the saucepan and jerk the pan a few times to crack the cooked eggs a bit. Fill the pan with enough ice cubes to cover the eggs and add cold water to the pan to stop the eggs from cooking further.
3In a food processor (if yours comes with a smaller bowl, or you have a mini-chopper, this is a good time to use it), combine the cornichons, olives, herbs, olive oil, capers, anchovies, mustard, hot sauce and a few grinds of black pepper. Pulse, stopping the machine a few times to scrape down the sides, until the ingredients are coarsely chopped.
4Peel the eggs. Use a sharp knife to cut each one in half lengthwise, wiping the knife blade clean with a damp knife to cut each one in half lengthwise, wiping the knife blade clean with a damp paper towel between cuts. Carefully remove the cooked yolks and put them in the food processor. Arrange the egg whites on a serving plate, cut side up.
5Add the mayonnaise to the food processor and pulse about ten times, or until incorporated. Taste, and add some salt, if necessary (depending on the saltiness of your other ingredients), and maybe a touch more mustard for some extra zip. Process until the mixture is almost smooth and creamy, but with slightly crunchy little bits of cornichon still visible.
Recipe from Drinking French, by David Lebovitz, 2020.
Jeanne
June 22, 2020
Fabulous recipe. Will try.
Have started steaming eggs these day. Take the chill off with warm and then steam for 8 minutes. Remove from pan and let cool. Refrigerate. Peels easily and have been getting perfect texture every time!