Muffuletta Deviled Eggs make the best Mardi Gras Appetizer that goes well with Jambalaya and gumbo! Creamy yolks, mixed with mustard, hard salami, spicy salami, smoky provolone cheese, and tangy olive salad make these the perfect Fat Tuesday food!
What kind of food do you eat on Fat Tuesday?
It’s only the best sandwich that I have ever put in my mouth! When Brooks took me to visit his college friends in New Orleans, little did I know that I was going to be eating the sandwich to ruin all other sandwiches.
If you haven’t had the pleasure of having a muffaletta sandwich, let me break it down for you. Created in New Orleans at the Decatur Street Central Grocery Company Store, it starts with a bread loaf that is called a muffuletta.
The bread is crispy on the outside and light on the inside and is shaped like a flattened, large, round loaf. It doesn’t have any additional spices and seasonings baked into it other than sesame seeds.
A muffuletta sandwich starts with this amazing bread loaf but doesn’t stop there. It is then loaded down with mouth-watering ingredients.
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious easy Muffuletta Deviled Eggs recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
What is in the Muffaletta Sandwich?
The muffaletta recipe starts with the muffuletta bread which is is sliced in half and then the magic happens.
Layers of Mortadella, salami, spicy Capicola ham, Swiss and provolone cheese. On top of these hearty layers, the signature ingredient is added. A marinated muffuletta olive salad similar to giardiniera.
This is the perfect addition to a deviled egg version because deviled eggs are named that for being spicy!
This tower of goodness is covered with the top of the muffaletta bread loaf and sold either in quarters, halves, or a whole sandwich.
I could barely finish a quarter of one even though I ordered a half. Mine was served room temperature but I have had it toasted too and it is delicious with all the cheese melted! All this goodness shouldn’t be available only in a sandwich so I decided to incorporated it into a deviled egg.
This makes it acceptable to eat for breakfast because it has eggs, right?!
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Muffaletta Deviled Eggs
Now that I have told you how the sandwich is made, let me tell you how to make a muffaletta into deviled eggs. Start with hard-boiled egg yolks, mix in some mayo and mustard, finely chopped salami, Capicola, cheese, and finely chopped olive muffaletta salad.
Pipe or scoop the filling into the egg white halves and top with chopped salami, cheese, and some toasted sesame seeds. If you like them spicy, use the Capicola ham or add some hot sauce to the mix.
Can I make the filling ahead of time?
Yes, you can. No more than 24 hr as it will start to get watery from the olive salad.
What can I use if I can’t find Capicola?
Feel free to use regular sliced ham but I would add a few dashes of hot sauce to the recipe to replace the spice.
How long will the eggs last in the refrigerator?
The deviled eggs with last 2 days in the fridge once they are made. But, in my experience, they all get eaten if left unattended:)
All the delicious layers of the classic New Orleans sandwich combined with hearty eggs make a great appetizer for Mardi Gras, Fat Tuesday, or any celebration!
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Other Mardi Gras Appetizers
If you love this Muffuletta Eggs Recipe as much as I do, please leave me a comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Other great egg recipes to try!
- Ginger Wasabi Deviled Eggs
- Reuben Deviled Eggs
- Honey Mustard Deviled Eggs
- Mediterranean Deviled Eggs
- Avocado Deviled Eggs
- Tuna Salad Deviled Eggs
- Buffalo Chicken Deviled Eggs
- The Best Deviled Egg Recipes
- 12 eggs (hard-boiled)
- 3 slices hard Genoa salami
- 3 slices provolone cheese
- 3 slices Capicola
- 1/4 cup mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon Olive salad or pickle juice
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive salad
- 1/2 teaspoon garlic powder
- 1 tablespoon sesame seeds (toasted)
- sliced green onions for garnish (optional)
- 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!
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 166Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 198mgSodium: 451mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 10g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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