Tapenade Filled Egg Halves

• 12 hardboiled egg (halved lengthwise)
• 34 cup ripe olives (preferably oil-packed Mediterranean olives, pitted & chopped)
• 8 anchovy fillets
• 2 ounces tuna (See Note)
• 12 tablespoon dry mustard
• 34 cup capers (rinsed & drained)
• 13 cup olive oil
• 14 cup cognac
• black pepper

1. Soak anchovies in water for 30 minutes, drain well, pat dry & coarsely chop.
2. Pound the olives in a mortar together w/the anchovy fillets, tuna, mustard & capers.
3. When well-pounded, pass mixture thru a sieve into a bowl.
4. Gradually incorporate the olive oil, a generous amt of black pepper & the Cognac into the mixture.
5. Remove egg yolks from the hard-boiled egg halves & crush them in a mortar w/about 1/2 cup of the tapenade, adding a sml amt of olive oil as needed to make the mixture smooth.
6. Store remainder of tapenade as described in intro.
7. Fill ea egg half w/mixture (shaping into a dome w/the blade of a sml knife) & serve immediately.
8. NOTE RE TUNA: The recipe recommends using fresh tuna that is poached, drained, boned & skinned.
9. Frankly I find that very labor intensive for such a sml amt, so consider canned tuna an appropriate sub.

egg, ripe olives, anchovy, tuna, mustard, capers, olive oil, cognac, black pepper

Taken from www.food.com/recipe/tapenade-filled-egg-halves-212796 (may not work)