ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

The Deviled made me do it! Foodimentary says it's National Deviled Egg Day.

You are looking at one of my favorite things!

It could be two bites or one, if you are hungry enough.

Deviled Eggs.

Since Foodimentary proclaimed November 2nd to be National Deviled Egg Day.  I thought well why not post my favorite deviled egg recipe.

 Easy to make and EVERYONE has their favorite version of the same thing.

This beautifully presented version you see is also called "farm eggs with tapenade".

Basically, olives and mayonnaise as the binding agent. Plated with a little sea salt, greens and radish slices.


 I eat them slowly, letting the moment last for as long as possible.

 They a year 'round staple at 11 Bonita Drive.
Try them and let me know what you think.

SERVES 6 , 12 egg halves 

Change to:

egg halves



var g_rid='336461'; var g_review_default="Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions. If you did not like it, please explain why or provide constructive criticism." function hideinline(el,img) { if (document.getElementById(el).style.display == "none" ) { document.getElementById(el).style.display = "inline" if (img) document.getElementById(img).src="http://img.{$mydomain}/images/2008/minus_sign_brownbkgrnd.gif"; } else { document.getElementById(el).style.display = "none" if (img) document.getElementById(img).src="http://img.{$mydomain}/images/2008/plus_sign_brownbkgrnd.gif"; } if (typeof t != 'undefined') xe(t); } function clickRateItNow(){ if (! { window.location='/members/login.php?url=/'+g_rid+'&msg=addreview'; } else {$('reviewcomments')); positionObjectToElement(document.getElementById('rate_it'), document.getElementById('reviewcomments'), 0, 0); } } function findPos(pObject) { var _currentLeft = _currentTop = 0; if (pObject.offsetParent) { _currentLeft = pObject.offsetLeft _currentTop = pObject.offsetTop while (pObject = pObject.offsetParent) { _currentLeft += pObject.offsetLeft _currentTop += pObject.offsetTop } } return [_currentLeft, _currentTop]; } function positionObjectToElement(pObject, pThis, pOffsetX, pOffsetY) { var _coordinates = findPos(pObject); = _coordinates[1] + pOffsetY + "px"; = _coordinates[0] + pOffsetX + "px"; } function clickStars(v_star_rating){ $('reviewrating').value=v_star_rating; showStars(v_star_rating); } function clickCancelReview() { Element.hide($('reviewcomments')); return false; } function clickSubmitReview() { var text=$F('reviewtext').replace(/^ +/,''); var rating=$('reviewrating').value; var textlength = text.length; var rform = Form.serialize($('reviewform')); // Verify that there's either a rating or there's text if (rating==0 && (textlength==0 || text == g_review_default)) { alert('You didn't add a rating or any comments.'); } else { if ( text == g_review_default) Element.update('reviewtext', ''); Element.hide($('reviewcomments')); new Ajax.Request( '/services/rest/recipes/postreview', { method:'post', parameters: Form.serialize($('reviewform')), onComplete: showPostedReview } ); } } function selectReviewText() { document.getElementById('reviewtext').focus(); document.getElementById('reviewtext').select(); } function showPostedReview(doc) { var err=doc.responseXML.getElementsByTagName('error'); if (err.length) { Element.update('status',"<span class='answer'>That didn't work: " + RzXMLUtil.textOfElement(err[0],'msg')+"</span>"); } else { Element.hide($('reviewcomments'));$('reviewsubmitted')); showStars($F('reviewrating')); } } /* function showRatingDesc(v_star_rating) { switch (v_star_rating) { case 1: Element.update('star_rating_desc', "Didn't Like It"); case 2: Element.update('star_rating_desc', "OK"); case 3: Element.update('star_rating_desc', "Liked it"); case 4: Element.update('star_rating_desc', "Loved it"); case 5: Element.update('star_rating_desc', "Outstanding"); default: ELement.update('star_rating_desc', ""); } return true; } */ function showStars(v_star_rating) { // var v_per_rating=(v_star_rating/5)*100; var v_width="width: " + (v_star_rating/5)*100 + "%;"; $('star_list').setStyle(v_width); $('star_list').style.backgroundPosition="left center"; return false; } if ( { if(g_app.user.lim_rnotes) { $('recnote-form').action="/recipe/note?rid="+g_rid; } var brow=g_app.getBrowser(); var opt=''; // Fix IE's caching bug if (brow &&'MSIE') { var d=new Date(); opt='?fixIE='+d.getTime(); } new Ajax.Request('/services/rest/recipes/p13n.php'+opt,{ method: 'get', parameters: 'rid='+g_rid, onSuccess: function(req) { var pdata=eval('('+req.responseText+')'); if ( { $('reviewrating').value=0; showStars(0); Element.update('reviewtext', g_review_default); if ( > 0) { Element.update('reviewtext',; } var; if(star_rating > 0) { $('reviewrating'); showStars(star_rating); } } if (pdata.note) {$('recnote')); if(pdata.note.mtime > 0){ var d=new Date(pdata.note.mtime*1000); } else { var d=new Date(pdata.note.ptime*1000); } Element.update('recnote-time',d.toLocaleDateString()); Element.update('recnote-text', pdata.note.text); $('recnote-text-plain').value=pdata.note.textplain; } } }) //var d=new Date(*1000); }


  • 6 hard-cooked and peeled
  • 2 tablespoons  mayonnaise
  • 2 tablespoons olive oil
  • 1/4 cup black olives, finely chopped
  • 1 dash black pepper


  1. Cut cooked eggs lengthwise into halves.
  2. Separate yolks from whites.
  3. Mash yolks with a food processor or in a bowl with a fork.
  4. Mix yolks, mayonnaise, olive oil, black olives, and black pepper. 
  5. Fill egg whites with all of the yolk mixture
  6. Plate with sliced radishes, cracked peppercorns and a pinch or course salt to taste

Foodimentary Quote of the day:

"A recipe has no soul. You, as the cook, must bring soul to the recipe."  Thomas Keller, The French Laundry Cookbook.

Foodimentary Question of the day:

Why are deviled eggs well....deviled? (A little help, I don't think it's Southern)

Answer: The dash of paprika on top is supposed to be the "deviled" or spiced part