Eggs Mimosa with Artichoke Tapenade

We are using canned artichoke hearts that have been packed in water. You could also use freshly cooked artichoke hearts. Just avoid the artichoke hearts that are packed in a marinade; those would overwhelm this dish.

Best way to make easy-to-peel hard boiled eggs? Steam them!

  • Prep time: 40 minutes
  • Yield: Makes 12 stuffed egg halves


  • 6 eggs, hard boiled (see How to Steam Hard Boiled Eggs)
  • 3/4 cup chopped artichoke hearts (from about 1/2 14-ounce can artichokes hearts in water, drained)
  • 1/2 teaspoon capers, drained
  • 4 pitted green olives, chopped
  • 1 teaspoon minced chives or green onion greens, packed
  • 1 teaspoon chopped fresh tarragon and/or parsley, packed
  • 2 Tbsp mayonnaise
  • 2 Tbsp grated Parmesan cheese, packed
  • 1/8 teaspoon ground black pepper
  • Sprigs of mâche lettuce or baby spinach for garnish


1 Cut the eggs in half lengthwise, remove the yolks and place in a bowl.  Place the whites on a serving platter.

In a food processor, chop the artichokes, green olives, capers,  chives, tarragon, and parsley, by pulsing a few times.

3 In a medium bowl, break up one of the egg yolks with a fork. Stir in the mayonnaise until smooth. Stir in the chopped artichoke mixture, the Parmesan cheese, and black pepper.

4 Use a spoon to carefully stuff each egg white half with the artichoke tapenade.

5 Using the fine holes of a box grater, a microplane grater, or (preferably) a rotary cheese grater, gently grate the egg yolks over the entire platter.

Garnish with mâche or baby lettuce to serve.


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  • 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.


  • 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!


  • 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.

  • 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!


  • 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!


  • Lana

    I see the grated yolks as a possible awesome garnish on other dishes, too. I have an awesome rotary grater that belonged to my late MIL.

  • Sylvia Nightingale

    when you say pitted green olives, do you mean the kind with pimiento stuffed in them? I never see pitted green ones in a can. Are they different from the Spanish stuffed ones?

    • Elise Bauer

      Ideally you want to use a mild green olive. But since the recipe only calls for a few, use what you have (without the pimiento).

  • Audrey

    Instead of grating the yolks push them through a metal sieve. Much easier!

    • Elise Bauer

      That’s another great way to do it, thanks for the suggestion!

  • Judy Weinstein

    Love your recipes! Since i can’t do artichokes, what else would go well with capers and green olives in the tapenade? Thanks.

    • Elise Bauer

      Traditionally in Provence the egg whites would be stuffed with a garlic aioli (a type of garlic infused homemade mayonnaise), maybe with one caper inside. Or you could potentially stuff the eggs with a duxelle of cooked mushrooms and shallots (skipping the capers and olives). You would really have to experiment to find a mixture that you like with the eggs. You could also just do regular deviled eggs, saving a couple of the cooked yolks to grate and distribute over everything for effect. The “mimosa” is just the scattering of the grated egg yolk.