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!
Mardi Gras falls on February 13th this year. Mardi Gras, or “Fat Tuesday,” is the last day of the Carnival season and falls the day before Ash Wednesday, the first day of Lent.
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.
Muffuletta Deviled Eggs, recipe adapted from Southern Living
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
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.
My sister gave me a Negg hard-boiled egg peeler, which made peeling these hard boiled eggs a breeze! You fill the container with a bit of water as per the directions and then shake until you feel the shell begin to “soften” – anywhere from 4 to 12 times. There’s a bit of a learning curve with one or two eggs until you determine how hard and long to shake the container, but it worked like a charm and makes for easy peeling!
*My method for perfect hard-boiled eggs:
Tip: Older eggs (1 – 2 weeks) make for easier peeling.
Place eggs in a pan large enough to hold them in single layer, adding cold water to cover eggs by 1 inch. Bring eggs to boil over high heat. When they come to a boil, remove from burner and cover the pan.
Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra-large). Place eggs in an ice water bath. Peel as soon as they’re cool enough to handle, about 3 minutes. The longer the eggs sit in cold water, the harder it is to remove their shells. Gently tap egg on your countertop, rolling the egg until shell is finely crackled all over to loosen shell. Starting peeling at the large end, holding egg under cold running water to help ease off the shell.
If you’re looking for other recipes to celebrate Mardi Gras, Let the Good Flavors Roll with. . .
Quick and easy to throw together for a taste of the Big Easy to celebrate Mardi Gras, or anytime you need a savory appetizer to serve with cocktails!
Mini parfaits with traditional yellow cake and cinnamon buttercream frosting, tinted in the colors of Mardi Gras- purple representing justice, green representing faith, and gold representing power.
Three frozen layers of flavor in a margarita in celebration and the colors of Mardi Gras!