Hard Boiled Eggs with Olive Tapenade

Serves 2
Olive Tapenade
½ cup fresh parsley, washed, stems removed, packed tightly
2 cups pitted olives assortment (I use kalamata olives and cerignola)
2-3 peppadew peppers
1 tablespoon fresh lemon juice
zest of 1 lemon
¼ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried mint
4 hard boiled eggs, cooled, and peeled

Blend all ingredients in a food processor or vitamix until smooth.
Slice the hard boil eggs in half length-wise. To serve pour a scoop of the tapenade and top with hard boiled egg. Top with additional tapenade. Garnish with the rind of lemon or clementine and chives.