Recipe: Muffuletta Deviled Eggs
Deviled eggs have always found their way onto Southern tables, and for good reason. The iconic recipe is the perfect finger food for any get-together or party, as guests can whisk a deviled egg off a passing hors d'oeuvres tray rather simply. Plus, deviled eggs aren't hard to pull together. Our classic deviled egg recipe calls for egg yolks, mayonnaise, mustard, and sweet pickle relish. Once you've mastered this iconic staple, you can move on to trying other varieties. Readers love our Tex-Mex Deviled Eggs and Smoky Pimiento Cheese Deviled Eggs, and guests go crazy for our Georgia Peach Deviled Eggs that have a hint of sweetness. This deviled egg recipe is just as unique – it dresses up the traditional dish with crispy salami, olive salad, and fresh chives. This appetizer recipe may be a little more unconvential than Nana's used to, but you won't regret serving these bite-size gems at your next shindig.
To start the recipe, you'll first need to prep the Olive Salad. Per classic muffuletta flavors, you'll need mixed pickled vegetables, pimiento-stuffed Spanish olives, kalamata olives, olive oil, capers, oregano, pepper, garlic, and a pinch of paprika. Trust us – this Olive Salad brings all of the flavor to these Muffuletta Deviled Eggs. Once you're thrown this all into your food processor, the next steps are easy. Mash the yolks of hard-boiled eggs up finely in a bowl with a fork or potato masher. Then, you'll want to stir in your mayonnaise until the mixture is smooth. Fold in your processed Olive Salad, and pipe or spoon the mixture into the egg white halves. Next, you'll need to prepare the salami. Heat a small skillet over low heat and add thin strips of salami, cooking until lightly browned and crisp. Drain the salami on a paper towel before adding a few pieces to each egg half. Add some fresh chives or green onions onto your eggs, as well, for some bright, fresh color.