Muffuletta Deviled Eggs and More Yummy Holiday Eats
Quick and easy deviled eggs with a muffuletta twist featuring hard salami, Capicola, and olive salad.
Equipment
- 1 Deviled Egg Dish 13 inch, holds 24 eggs
- 1 HansGo Egg Holder for Refrigerator
Ingredients
Main ingredients
- 12 Eggs hard-boiled
- 3 slices Hard Genoa salami
- 3 slices Provolone cheese
- 3 slices Capicola
- ¼ cup Mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon Olive salad or pickle juice
- ½ teaspoon Oregano
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- ⅓ cup Olive salad
- ½ teaspoon Garlic powder
- 1 tablespoon Sesame seeds toasted
- Sliced green onions for garnish, optional
Instructions
Instructions
- Slice the eggs in half and remove the yolks to a mixing bowl.
- Add the mayo, mustard, oregano, garlic powder, salt, and pepper.
- Chop the salami, Capicola, and provolone cheese into small pieces.
- Fold the chopped meat and cheese into the yolk filling reserving a little for garnish.
- Finely chop the olive salad. Fold the olive salad into the mixture.
- Using a spoon or small ice cream scoop, fill the empty egg white halves with filling. Garnish with chopped salami, cheese, and sesame seeds. Chill or serve immediately!
Notes
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