No ImageEggs Mimosa with Artichoke Tapenade

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  1. Mia Taylor

    Forgot to mention that I used fresh artichokes hearts, steamed, I also scraped the meat off of the leafs and I believe that made a huge difference as I’m not a fan of canned anything if I can avoid it.

    xxxxxyyyyy

  2. Mia Taylor

    Made these for a party last night and everyone loved them …as soon as they realized they weren’t deviled eggs. That took a second for the “a-ha” moment. The grated yolks is brilliant and pretty, but they get stuck in your teeth a bit and watch out for little bits landing on the floor. If serving outside it doesn’t matter. All in all, nice twist on regular deviled eggs. Would make again!

    xxxxxyyyyy

  3. Nancy

    Add curry seasoning to the basic deviled egg recipe and it is delicious. I also use ground mustard powder instead of the spreadable mustard. It also adds a zip so ship the tabasco. I think deviled eggs are very difficult as I I’ve no luck peeling the hard boiled eggs. But I live on a farm and use very fresh eggs. I will try steaming them.

  4. Marjie

    I put the yolks through a potato ricer. It worked a trick! I made a double recipe, and I knew after fighting to remove the stubborn shells from a dozen eggs I’d be in no mood to grate the split yolks.

    We enjoyed a few for lunch and will have them alongside a dressed salad for dinner. Lovely!

    xxxxxyyyyy

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  5. Andrea

    I made these today and brought them to an Easter party and they were a hit! Not only do they look pretty, they were yummy too!

    xxxxxyyyyy

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