Muffuletta Deviled Eggs

Name: Muffuletta Deviled Eggs
Prep time: 30 min
Total time: 30 min
Yield: 24
Ingredients: 12 large eggs boiled and halved, egg yolks removed; 1/4 cup mayonnaise; 1/2 cup olive salad make your own or use a short cut and pick up some from olive bar at the grocery store; 1 tablespoon capers, drained; 3 ounces very thinly sliced salami cut into thin strips; Chives chopped

by Mary @ Home is Where the Boat Is

24 servings

30 min

Muffuletta Deviled Eggs bring a taste of the Big Easy in a deviled egg in celebration of Mardi Gras.

Inspired by the quintessential New Orleans sandwich, these deviled eggs serve up olive salad for a tangy addition and are topped with thin strips of crispy salami

In addition to your eggs, you’ll need some olive salad. You can make your own or use a short cut and pick up some ready-made at the olive bar at the grocery store. You’ll need 1/2 cup of olive salad for a dozen eggs.

Ingredients

12 large eggs, boiled and halved, egg yolks removed
1/4 cup mayonnaise
1/2 cup olive salad (make your own or use a short cut and pick up some from olive bar at the grocery store)
1 tablespoon capers, drained
3 ounces very thinly sliced salami, cut into thin strips
Chives, chopped

Method

Boil and peel eggs using your preferred method.
Drain olive salad and capers and pulse together in food processor until finely chopped, set aside.
Heat a small skillet over low heat 1 to 2 minutes or until hot. Add salami, and cook, stirring often, 2 to 3 minutes or until strips are lightly browned and crisp. Remove from skillet, and drain on paper towels.
Cut hard-boiled eggs in half, remove yolks and place into a bowl. Place egg whites onto a serving dish. Mash yolks with a fork until fine. Stir in mayonnaise until smooth. Fold in olive salad.
Spoon or pipe mixture into egg white halves.
Garnish with salami strips and chopped chives.

For easy filling and less mess, add deviled egg filling to center of a piece of plastic wrap using the same method you would for frosting. Roll up the plastic wrap, twisting the ends to seal filling and transfer your egg mixture to your piping bag. If your piping tip is an open design, you can thread the twisted end through the opening and then cut the end.

If your tip is a closed design or too narrow to thread the end through, cut the end off of the plastic wrap before adding it to your piping bag. I used a Wilton 8B open star tip to pipe the deviled egg mixture.

Find more quick and easy recipes, party inspiration and cocktails for a taste of The Big Easy to celebrate Mardi Gras, HERE. You’ll find recipes for Muffuletta Puff Pastry Pinwheels, Mini King Cake Parfaits, Homemade Italian Giardinera and more!

Muffuletta Deviled Eggs

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Recipe details

Yield 24 servings
Time spent: Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min

Show Nutrition Info

Per serving

% Daily value

Instructions

Boil and peel eggs using your preferred method.
Drain olive salad and capers and pulse together in food processor until finely chopped, set aside.
Heat a small skillet over low heat 1 to 2 minutes or until hot. Add salami, and cook, stirring often, 2 to 3 minutes or until strips are lightly browned and crisp. Remove from skillet, and drain on paper towels.
Cut hard-boiled eggs in half, remove yolks and place into a bowl. Place egg whites onto a serving dish. Mash yolks with a fork until fine. Stir in mayonnaise until smooth. Fold in olive salad. Spoon or pipe mixture into egg white halves. Garnish with salami strips and chopped chives.

Tips

Olive salad and salami are salty so no additional salt is added to the egg yolk mixture in this recipe. Adjust seasoning to your taste.
Any leftover olive salad can be stored in the refrigerator and enjoyed as a tapenade and served as a topping on crackers, baguette slices or pita chips.
For easy filling the egg whites and less mess, add deviled egg filling to center of a piece of plastic wrap using the same method you would for frosting. Roll up the plastic wrap, twisting the ends to seal filling and transfer your egg mixture to your piping bag. If your piping tip is an open design, you can thread the twisted end through the opening and then cut the end. If your tip is a closed design or too narrow to thread the end through, cut the end off of the plastic wrap before adding it to your piping bag. I used a Wilton 8B open star tip to pipe the deviled egg mixture.

Comments

Cso51108026 on Jan 26, 2023

Huh... You mention "olive salad" and I'm familiar with a tapenade. What your picture shows is a giardiniera, is it not??? These sound absolutely sumptuous! Giardiniera is readily-available at my local grocer, both mild and spicy. I also wonder if crisping the slivers of salami might be delicious - give it possibly a "bacon"-y texture...??? Ooooh... the possibilites.... I may drool! ;) Thanks for posting - sounds amazing!!! Cheers, ~Chrissie

3 Reply
- Deb on Jan 29, 2023
  
  If you read step #3 in directions it does mention crisping the salami strips in a skillet.
  I’m not sure I’ve ever seen olive salad, but the giardiniera would be a winner for me.
  
  3
Sophia Stafford on Feb 04, 2023

I have read your comments about the olive salad however I am still non the wiser, I live in Australia, I have no idea what the ingredients are.

Like Reply
- See 1 previous
- Jim10393518 on Feb 04, 2023
  
  They sell olive salad ( muffalata) in jars here in the United States. I googled it and a bunch of recipes came up. Hope this helps you.
  
  Like
- Mary @ Home is Where the Boat Is on Feb 04, 2023
  
  You can buy olive salad in the jar or make your own. Recipes vary but here's a basic one, pulsing everything together in the food processor:
  
  1 (16-oz.) jar mixed pickled vegetables (giardiniera), undrained
  1 (7-oz.) jar pimiento-stuffed Spanish olives, drained
  1 (6-oz.) jar pitted kalamata olives, drained
  2 tablespoons extra virgin olive oil
  1/2 teaspoon drained capers
  1/2 teaspoon dried oregano
  1/2 teaspoon black pepper
  1 garlic clove, minced
  1/8 teaspoon paprika
  1/8 teaspoon ground red pepper
  
  1