Muffuletta Deviled Eggs

Photo: Hector Sanchez; Styling: Caroline M. Cunningham  

Easy Muffuletta Deviled Eggs melds the flavors of olives, egg, and salty salami.

Recipe from Southern Living

More From Southern Living


Ingredients

  • 12 large eggs
  • 1/4 cup mayonnaise
  • 6 tablespoons Olive Salad
  • 3 ounces very thinly sliced salami

Preparation

  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Muffuletta Deviled Eggs Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy