This isn’t really a recipe, just an idea that I took directly from Jefferson Market. They simply peel hard cooked eggs, cut in half and top with a dollop of tapenade. Since Trader Joe’s sells a great little jar of the stuff, you don’t have to break a sweat. I make these a dozen eggs at a time.
To get great hard cooked eggs, start with eggs that are about a week old. They will peel much more easily. Place eggs in a single layer in the pot and cover with an inch of cold water. Bring to a rapid simmer (not a boil), then cover, remove from heat and let rest for 10 minutes. Rinse under cool water until comfortable to handle, then peel. This simmer and rest method should prevent a rubbery white or greenish tinged yolk—sure signs of overcooked eggs.
These can be made ahead and kept covered with plastic wrap to keep from getting dry. When ready to serve, sprinkle a little chopped parsley and grind a little black pepper over them. It really dresses up the plate.
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