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Kuhlman Cellars

Niçoise Deviled Eggs

Niçoise Deviled Eggs
Recipe Date:
July 13, 2020
Serving Size:
Cook Time:
Imperial (US)
Classic Nicoise Salad combines fresh veggies, olives, boiled eggs into a wonderful springtime treat. Try it as a deviled egg for a new spin on an old favorite.
  • 1/4 cup Olive Oil
  • 2 tbsps Anchovy Paste
  • 1 Clove of Garlic, Finely Chopped
  • 1 tbsp Shallots Finely Chopped
  • 1/2 tsp Chili Flakes (Optional)
  • 6 Hard Boiled Eggs, Peeled and Sliced in Half Centers removed and reserved
  • Zest and Juice of 1 Lemon
  • 2 tbsps Mayonnaise
  • 1/4 cup Tapenade, Homemade or store bought. Diced fine.
  • 4 Fresh Basil Leaves, Rolled into a log and cut into ribbons
  • 2 Sun Dried Tomatoes packed in olive oil, Diced into ribbons
  • Salt and pepper to taste

In a small skillet over medium heat toast the anchovy paste, garlic, chili flakes and shallots. until just soft. Cool to room temperature. 

In a small bowl mix the Egg Centers,  zest and lemon juice, anchovy mixture, mayonnaise and ¾ of the tapenade. Mix until smooth. Taste and adjust salt as needed. If the mixture is too stiff add mayonnaise until it just comes together. 

Using a piping bag or ziplock with small snip cut out of the corner, pipe the filling back into the eggs, top with a tiny bit of tapenade, a tomato ribbon, basil and a dash of salt and pepper