DISH NAME : EGGS STUFFED WITH TAPENADE

Preparation Time : 20 minutes

Cooking Time : 15 minutes

Description

1)Tapenade is a spread consisting of capers and black olives and anchovies made into a puree with olive oil. As well as being served with eggs, tapenade can be spread on bread, mixed with cooked vegetables in the same way as mayonnaise, or used as a dip for raw vegetable sticks.
2)Capers are the unripened flower buds of a prickly plant. After the buds are harvested, they are dried in the sun, then pickled in vinegar, brine, wine or salt. Is available here in bottles.
3)Anchovies are a small, shiny, silver fish .Anchovies are often confused with sardines . In some areas, the terms anchovy and sardine are used interchangeably. The tinned variety is sometimes available,if not increase the qty. of tuna.
4)Dijon mustard is available in bottled form & is generally imported. Locally available mustard paste can be substituted.
5)The only difference between green olives and black olives is ripeness. Unripe olives are green, whereas fully ripe olives are black.

Method

1) Puree the olives, anchovies, tuna, capers and mustard to a fine paste in a blender.
2) With the blades still turning, gradually pour in the olive oil.
3) Season well with plenty of pepper, but don`t add salt. Peel the hard-boiled eggs and halve them lengthwise. Scoop out the yolks & add into the tapenade, and stir in the tablespoon of oil. Fill the egg whites with the tapenade mixture, mounding it well in each one.
4) Serve at room temperature.