Eggs Mimosa with Artichoke Tapenade

Ingredients

• 6 eggs, hard boiled
• 3/4 cup chopped artichoke hearts
• 1/2 teaspoon capers, drained
• 4 pitted green olives, chopped
• 1 teaspoon minced chives or green onion greens, packed
• 1 teaspoon chopped fresh tarragon and/or parsley, packed
• 2 Tbsp mayonnaise
• 2 Tbsp grated Parmesan cheese, packed
• 1/8 teaspoon ground black pepper
• Sprigs of mâche lettuce or baby spinach for garnish

Directions

1. Cut the eggs lengthwise, lift out the yolks, and put the yolks in a bowl. Arrange the empty whites on a serving platter.
2. Add the artichokes, green olives, capers, chives, tarragon, and parsley to a food processor, then pulse a few times until everything is chopped.
3. In a medium bowl, mash 1 egg yolk with a fork. Mix in the mayonnaise until it looks smooth, then stir in the chopped artichoke mixture, Parmesan cheese, and black pepper.
4. Spoon the artichoke tapenade into the egg white halves, filling them carefully.
5. With the fine side of a box grater, a microplane grater, or, best of all, a rotary cheese grater, grate the remaining egg yolks lightly over the whole platter.
6. Add mâche or baby lettuce as a garnish before serving.