Spicy Pickled Egg Tapenade: A Tangy Snack Delight

Ingredients

- 6 large eggs
- 1/4 cup green olives, pitted and chopped
- 2 tablespoons pimiento, diced
- 2 tablespoons pickled red pepper, chopped
- 2 tablespoons French cornichons, finely chopped
- 2 tablespoons pickled red onion, chopped
- 2 tablespoons pickled pepperoncini, chopped
- 1 tablespoon Calabria pepper, diced
- 1 tablespoon capers, rinsed and chopped
- 1/4 cup kimchi, finely chopped

Instructions

1. Prepare the Eggs:
Place the eggs in a pot, and fill it with water until the eggs are completely submerged. Bring to a boil over medium-high heat.
Once boiling, remove from heat and cover the pot with a lid. Let the eggs sit for 12 minutes.

2. Cool and Peel:
Carefully drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cool, peel and chop the eggs coarsely.

3. Mix the Tapenade:
In a large bowl, combine the chopped eggs, green olives, pimiento, pickled red pepper, cornichons, pickled red onion, pickled pepperoncini, Calabria pepper, capers, and kimchi. Mix well to ensure ingredients are evenly distributed.

4. Adjust Seasoning:
Taste the mixture and adjust as necessary. You may need to add a pinch of salt or a splash of olive brine for additional flavor if desired.

5. Serve:
Spoon the tapenade onto small toasts or crackers, or enjoy it as a spread with your favorite bread.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes

- Cooking Time: PT12M
12 minutes

Total Time

PT22M
22 minutes

Type of Dish

Snack

Keywords

Egg tapenade, pickled snack, spicy snack, kimchi recipe, olive tapenade, tangy appetizer, snack spread, party food, easy snacks, stove top recipe

Recipe Yield

Feeds 4 adults

Calories

Total: 600 calories

#SnackTime #TapenadeTwist #PickledPerfection #SpicyFlavors #KimchiGourmet