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