Green tapenade in egg cups

Зелен дип в яйце2 682x1024 Green tapenade in egg cups

Green tapenade in egg cups


1 bunch of basil
200 g of cooked chickpeas (jarred)
100 g sweetcorn (jarred)
2 cloves of garlic
60-80 g nuts (I had blanched and freshly roasted peanuts)
1/3 teaspoon of salt
Black pepper
2 pinches of ground nutmeg
100-150 ml of rapeseed or sunflower oil

5-6 hard boiled eggs


Peel the eggs and halve them lengthwise, remove the yolks. Place the whites in a serving tray.

To prepare the tapenade, gather all ingredients in a blender or in a large jar (using a hand blender). Also add the reserved egg yolks. Pour in some oil (about 100 ml) and blend. Add as much oil as needed to obtain a smooth tapenade with preferred thickness.

Transfer the tapenade in a pastry bag with round or decorative tip and fill up the egg halves. Decorate to taste and serve fresh as an appetizer.

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