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Ingredients

• Texas Tapenade
• 1 garlic clove
• 1/4 teaspoon kosher salt
• 3 tablespoons capers
• 4 anchovies
• 1 tablespoon finely chopped fresh rosemary
• 2 to 3 crumbled pequin chiles (or pinch of crushed red pepper flakes)
• 12 ounces pitted kalamata (or other black, brine-cured olive), drained and rinsed
• 1 tablespoon Cognac or brandy
• 1/2 cup extra virgin olive oil
• Devilish Eggs
• 1 dozen large eggs
• 3 tablespoons mayonnaise
• 2 generous tablespoons Dijon mustard
• Pinch of salt and freshly ground black pepper
• Dash or two of hot sauce

Description

Serious Eats