Cook the Book: Devilish Eggs with Texas Tapenade

Course Side Dishes

Ingredients in this Recipe

1 garlic clove
1 tablespoon Cognac or brandy
1 tablespoon finely chopped fresh rosemary
1/2 cup extra virgin olive oil
1/4 teaspoon kosher salt
12 ounces pitted kalamata (or other black, brine cured olive), drained and rinsed
2 generous tablespoons Dijon mustard
2 to 3 crumbled pequin chiles (or pinch of crushed red pepper flakes)
3 tablespoons capers
3 tablespoons mayonnaise
4 anchovies
Dash or two of hot sauce
Devilish Eggs
Pinch of salt and freshly ground black pepper
Texas Tapenade

See Full Recipe at Serious Eats