Deviled Eggs

[DeBora4BobbyL]

Deviled Eggs

12 hard-boiled eggs
2 tablespoons mayonnaise
Mustard to taste
3 tablespoons chopped bacon
Dash of Worcestershire sauce
2 tablespoons chopped green olives
24 green olive halves
Salt and pepper to taste
Garlic powder to taste
Onion powder
Paprika
Directions
Halve eggs lengthwise, scoop out yolks, and place them in a small bowl; set aside egg white halves. Add the rest of the ingredients—except for the olive halves and paprika and stir until smooth. Spoon mixture into halved egg whites. Garnish each with olive half. Sprinkle with paprika. Makes 12 halves.

[DeBora4BobbyL]

I decided to make some tapenade to put on my deviled eggs.

Olive Tapenade

2 cups Kalamata olives or a mixture of black and Spanish olives
1/4 cup extra-virgin olive oil
1/4 cup packed fresh flat-leaf parsley leaves

In a colander rinse olives. Working with several olives at a time press olives using the flat side of a chefs knife. Pit each olive if necessary. In a food processor pulse olives with oil until coarsely chopped or finely diced until coarse with a knife or chopper. Tapanade may kept in the fride for up to 3 days.

[cat lover]

Never heard of tapanade, but I love olives!

[DeBora4BobbyL]

It's pretty oily due to the oo, but I think it is really good. It goes with the deviled eggs so well.