November 02, 2009

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.

SERVES6,12egg halves 

Change to:

egg halves



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


Cut cooked eggs lengthwise into halves.

  • Separate yolks from whites.

  • Mash yolks with a food processor or in a bowl with a fork.

  • Mix yolks, mayonnaise, olive oil, black olives, and black pepper. 

  • Fill egg whites with all of the yolk mixture

  • 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


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