Tapenade Filled Egg Halves

So delicious! The congac addition to the filling made this special. I doubled the quantity of the filling ingredients, so I used the required amount for the filling and with the remaining I prepared a wonderful tuna salad adding some balsamic vinegar and chopped red pepper. This would be perfect dish to offer for a buffet!


    • 12 hardboiled egg ( halved lengthwise)
    • 3/4 cup ripe olives ( preferably oil-packed Mediterranean olives, pitted & chopped)
    • 8 anchovy fillets
    • 2 ounces tuna ( See Note)
    • 1/2 tablespoon dry mustard
    • 3/4 cup capers ( rinsed & drained)
    • 1/3 cup olive oil
    • 1/4 cup cognac
    • black pepper

Source and recipe description: http://www.food.com/recipe/tapenade-filled-egg-halves-212796 by Twissis