Tapenade And Avocado Egg Bites

Name: Tapenade And Avocado Egg Bites
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6
Cuisine: American Italian
Ingredients: 8 large eggs; 1 ripe avocado; 1/2 teaspoon curry powder; 1/2 teaspoon lemon juice (from 1/4 a lemon); 1/4 teaspoon kosher salt; 1/2 cup mixed pitted olives; 2 tablespoons chopped fresh basil; 2 teaspoons olive oil; 1/2 teaspoon grated orange zest (from 1/2 an orange)

I like to think of these tapenade and avocado egg bites as my non-fussy, extra easy version of deviled eggs. I love the combination of the two spreads - you have the lemony avocado, and the salty briney quick olive tapenade. Both are so flavorful and fresh, and they pair perfectly with eggs.

Prep Time

20 minutes

Cook Time

12 minutes

Ingredients

8 large eggs

For The Avocado Topping:

1 ripe avocado
1/2 teaspoon curry powder
1/2 teaspoon lemon juice (from 1/4 a lemon)
1/4 teaspoon kosher salt

For The Olive Topping:

1/2 cup mixed pitted olives
2 tablespoons chopped fresh basil
2 teaspoons olive oil

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1/2 teaspoon grated orange zest (from 1/2 an orange)

Instructions

Place the eggs in a small saucepan and cover with water. Place over medium-high heat and bring to a boil. Turn off the heat and cover the pan. Allow the eggs to sit, covered, for 10 minutes. Drain the eggs and shock them in an ice bath.
Meanwhile for the avocado topping: In a medium bowl, mash the avocado, curry powder, lemon juice and salt with the back of the fork until smooth. Set aside.
For the olive topping: Place the olives, basil, olive oil and orange zest in the top of a food processor. Pulse together until finely chopped.
When the eggs are fully cold, carefully peel and halve the eggs. Serve the eggs with the 2 toppings on the side.