- 12 Large eggs
- ¼ cup MayonnaiseGluten Free
- 6 tbsp Olive salad
- 3 oz Salamivery thinly sliced
Muffuletta Deviled Eggs
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:
Steps to make Muffuletta Deviled Eggs
Half eggs and remove yolk
Mix yolks with mayo and olive salad
Fill egg whites