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Deviled Eggs Stuffed with Inspirations Tapenade

  • Servings:

    Serves 10 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    14 minutes

Ingredients

10 each Egg
6 tablespoon Mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon Kosher salt
1/4 cup Hannaford Inspirations Black Olive Tapenade
1/4 cup Hannaford Inspirations Green Olive Tapenade
1/8 teaspoon Black pepper, freshly ground
2 tablespoon Scallions, finely chopped, white parts and 1 in green
Deviled Eggs Stuffed with Inspirations Tapenade

Directions

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

Nutrition

Nutritional Facts
Servings Serves 10
Base Nutrients
Calories 113 kcal (6%)
Calories from Fat 117
Total Fat 13 g (20%)
Saturated Fat 8 g (40%)
Cholesterol 215 mg (72%)
Sodium 170 mg (7%)
Total Carbohydrates 9 g (3%)
Dietary Fiber 5 g (20%)
Protein 13 g (22%)
Vitamins
Vitamin A 280 IU (1%)
Vitamin C 5 mg (6%)
Minerals
Calcium 35 mg (3%)
Iron 8 mg (44%)
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