Food and Recipes Recipes Muffuletta Deviled Eggs 1.0 (1) 1 Review Easy Muffuletta Deviled Eggs melds the flavors of olives, egg, and salty salami. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on February 20, 2023 Print Rate It Share Share Tweet Pin Email This easy appetizer melds the flavors of olives, egg, and salty salami. Hector Sanchez; Styling: Caroline M. Cunningham Ingredients 12 large eggs 1/4 cup mayonnaise 6 tablespoons Olive Salad 3 ounces very thinly sliced salami Directions Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil. Cover, remove from heat, and let stand 15 minutes. Tap each egg on the counter until cracks form all over the shell. Peel under cold running water. Slice eggs in half lengthwise; remove yolks. Mash yolks with a fork in a bowl. Stir in mayonnaise until smooth. Fold in Olive Salad. Spoon mixture into egg white halves. 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. Remove from skillet, and drain on paper towels. Top eggs with salami. Serve immediately, or cover and chill up to 24 hours. Rate it Print