Cook The Book: Devilish Eggs With Texas Tapenade

• 1 garlic clove
• 1/4 teaspoon kosher salt
• 3 tablespoons capers
• 4 anchovies
• 1 tablespoon finely chopped fresh rosemary
• 2 to 3 crumbled pequin chiles (or pinch of crushed red pepper flakes)
• 12 ounces pitted kalamata (or other black, brine-cured olive), drained and rinsed
• 1 tablespoon Cognac or brandy
• 1/2 cup extra virgin olive oil
• 1 dozen large eggs
• 3 tablespoons mayonnaise
• 2 generous tablespoons Dijon mustard
• Pinch of salt and freshly ground black pepper
• Dash or two of hot sauce

1. Place the garlic and salt in the bowl of a food processor and pulse until chopped. Add the capers, anchovies, rosemary, pequin chiles, olives, and Cognac and pulse to form a rough paste. With the motor running, add the oil in a steady stream and blend until completely smooth. Transfer the tapenade to a container, cover, and refrigerate for up to 1 week. Bring to room temperature and stir again before serving.

garlic, kosher salt, capers, anchovies, fresh rosemary, pequin chiles, kalamata, cognac, extra virgin olive oil, eggs, mayonnaise, generous, salt, hot sauce

Taken from www.seriouseats.com/recipes/2008/05/devilish-eggs-with-texas-tapenade-recipe.html (may not work)