Devilled eggs may have a 1950s feel, but this crowd-pleasing favourite has never gone out of style. We give ours a little modern makeover by incorporating the flavours of a niçoise salad. Olives, capers, and cherry tomatoes bring new life to this vintage canapé. Serves 6.
1/4 cup pitted kalamata olives
1/4 cup parsley leaves, plus 1 tbsp for garnish
1 small shallot (about 3 tbsp)
1 tbsp capers
2 anchovy fillets
6 hard-boiled eggs
3 tbsp mayonnaise
1 tbsp grainy mustard
Salt and pepper
6 cherry tomatoes, halved
1. Place the olives, parsley, shallot, capers, and anchovy fillets in a food processor. Pulse until finely chopped. Transfer mixture to a medium-sized mixing bowl.
2. Peel the eggs, and slice in half lengthwise. Use a spoon to carefully scoop the yolks into the food processor, and place whites on a serving platter.
3. Add mayonnaise and mustard to the food processor, and pulse until smooth.
4. Transfer mixture to bowl with olive mixture, and stir to combine. Season with salt and pepper.
5. Place mixture in a piping bag, or if you don’t have one, place mixture in a large zipper top bag. Cut about a centimetre off the corner of the bag, and squeeze mixture through the hole. Pipe about two tbsp of mixture into the cavity of each egg white.
6. Finely chop remaining parsley. Garnish each devilled egg with a cherry tomato half and a sprinkle of chopped parsley.