Easy muffuletta deviled eggs meld the flavors of olives, egg, and salty salami.
There’s never a reason to turn down one if it’s offered.
(Do not use nonstick.)
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Josh Hoogle
Add water to depth of 3 inches.
Bring to a rolling boil.
Cover, remove from heat, and let stand 15 minutes.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Josh Hoggle
Tap each egg on the counter until cracks form all over the shell.
Peel under cold running water.
Make egg filling:
Slice eggs in half lengthwise; remove yolks.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Josh Hoggle
Mash yolks with a fork in a bowl.
Stir in mayonnaise until smooth.
Fold in Olive Salad.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Josh Hoggle
Add filling to egg whites:
Spoon mixture into egg white halves.
Cook salami:
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 lightly browned and crisp.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Josh Hoggle
Remove from skillet, and drain on paper towels.
Top eggs with salami.
Serve immediately, or cover and chill up to 24 hours.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Josh Hoggle
Olive Salad
1 (16-oz.)
jar mixed pickled vegetables, undrained1 (7-oz.)
jar pimiento-stuffed Spanish olives, drained1 (6-oz.)
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Josh Hoggle
jar pitted kalamata olives, drained2 Tbsp.
extra virgin olive oil1/2 tsp.
black pepper1 garlic clove, minced1/8 tsp.
Use immediately, or refrigerate up to 1 week.
