This recipe for Muffuletta Deviled Eggs is simple, creamy and delicious. Deviled eggs are a classic party appetizer from the 1970s. They go down a treat at any party I serve them. This recipe is a great combo of olive salad and crispy fried salami. Yum!
To make these deviled eggs, start by boiling eggs. Leave the eggs to cool before peeling and halving them. Scoop out the egg yolks and mix them with mayo. Fold in the olive salad and spoon the yolk mixture into the egg white halves. Cook salami in a small skillet until lightly browned and crisp. Remove from the skillet and drain on paper towels. Top the eggs with the crispy salami and serve immediately.
To make these Muffuletta Deviled Eggs, you will need the following ingredients:
Bring 12 eggs to a boil. Cover, remove from heat, and leave to stand for 15 minutes.
Peel the eggs under cold running water and slice each one in half. Remove the yolks and place them in a small bowl.
Mash the egg yolks in a bowl with a fork. Add ¼ cup of mayonnaise and stir until smooth. Gently fold in olive salad.
Transfer the egg yolk mixture back to the egg white halves.
Place a small skillet over low heat until hot. Add the sliced salami, and fry until lightly browned and crisp - 2-3 minutes. Remove the cooked salami from the skillet and drain on paper towels.
Serve these deviled eggs garnished with crispy salami. Serve immediately or chill in the refrigerator for up to 24 hours.
Muffuletta Deviled Eggs are delicious and simple to make! If you try these this year, don’t forget to tag @cookmerecipes in your party food photos on Instagram.
I love it! Thanks!
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