1. Place eggs in a large pot and cover with cold water. Bring to a boil over high heat. When water boils, cover pot and remove from heat. Let eggs sit in hot water, undisturbed, for 14 minutes.

2. Drain water out of pot. Shake eggs in pot lightly so that each shell cracks just a bit. Fill pot with cold water. Drain again and shell the eggs. If eggs are still warm, rinse again with cold water and drain.

3. Cut eggs in half lengthwise and place on two plates. Using a small spoon, being careful not to split egg whites, remove yolks and place in a small bowl. Using a fork, mash yolks until crumbled. Add mayonnaise, mustard, scallions, salt, and pepper and stir until well combined.

4. Place tsp. black tapenade in bottom of 10 egg whites. Place tsp. green tapenade in bottom of remaining 10 egg whites, keeping them on separate plates so you'll know which are green and which are black.

5. Fill each egg with a spoonful of yolk mixture. Top each of the black tapenade filled eggs with tsp. black tapenade and each of the green tapenade filled eggs with tsp. green tapenade. Refrigerate, loosely covered with plastic wrap, until ready to serve.

Source: Hannaford fresh Magazine, November - December 2007