📖 Instructions

1. Start by preparing the eggs. Place the eggs in a medium saucepan and cover them with cold water. Make sure the water level is at least an inch above the eggs.
2. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes. This ensures they're perfectly hard-boiled.
3. While the eggs are cooking, prepare an ice bath in a large bowl. Once the eggs are done, immediately transfer them to the ice bath. This stops the cooking process and makes them easier to peel.
4. Once the eggs are cool enough to handle, gently tap them on a hard surface and peel them under cool running water. Make sure to remove all the shell fragments.
5. Carefully slice the peeled eggs in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Try not to damage the egg whites; we want them to look pretty!
6. Now, let’s make the olive tapenade. In a food processor, combine the pitted olives, olive oil, lemon juice, garlic, and Dijon mustard. Pulse until the mixture is finely chopped but not completely smooth. You want a little bit of texture.
7. Add the olive tapenade to the mixing bowl with the egg yolks. Use a spoon to mash the yolks and mix them with the tapenade until well combined. Season with salt and pepper to taste. Don’t be afraid to get creative with the seasonings – a pinch of smoked paprika can add a lovely depth of flavor.
8. If you want a smoother filling, you can use a hand mixer or immersion blender to whip the yolk mixture until it's light and fluffy. This step is optional, but it does make a difference in the final texture.
9. Spoon the tapenade-yolk mixture into a piping bag fitted with a decorative tip. If you don't have a piping bag, you can simply use a spoon to fill the egg whites. It's all about what works best for you!
10. Carefully pipe or spoon the filling into the hollowed-out egg whites. Fill each egg half generously; we want these to be bursting with flavor!
11. Garnish the deviled eggs with a sprinkle of fresh herbs, such as parsley, thyme, or chives. A small sprig of rosemary also looks beautiful and adds a fragrant touch.
12. Refrigerate the deviled eggs for at least 30 minutes before serving. This allows the flavors to meld together even more and helps the filling firm up. Plus, cold deviled eggs are always more refreshing!
13. Serve the olive tapenade deviled eggs as an appetizer or snack. They're perfect for parties, potlucks, or any occasion where you want to impress your guests with a delicious and elegant dish. Enjoy!