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Muffuletta Deviled Eggs

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!

muffuletta deviled eggs

Muffuletta Deviled Eggs Recipe

Mardi Gras is a time of masks, parades, floats, beads, and tons of great food. Some of my favorite things to eat during the holiday are my creamy boudin dip, and these king cake truffles.

But if you’ve ever been to New Orleans, you know it’s famous for the muffuletta sandwich. If you haven’t had the pleasure of having a muffuletta sandwich, let me break it down for you.

Created in New Orleans at the Decatur Street Central Grocery Company Store, it’s a round bread loaf full of mortadella, salami, capicola, Swiss and provolone Cheese. But the best part is the Olive Salad that is similar to giardiniera.

I took these flavors and turned them into the ultimate party food, deviled eggs! Oh, and also a muffuletta cheese ball since I love them so much.

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deviled eggs with muffuletta ingredients

Ingredients Needed

Eggs – Hard boiled eggs. Cook them yourself or buy them already done for easier prep.

Meats – Genoa salami and Capicola from the deli. Diced fine.

Cheese – Sliced provolone cheese.

Mayo – Duke’s is my favorite because it’s so creamy. Sub your favorite brand.

Mustard – Dijon mustard has a nice flavor or substitute yellow mustard.

Olive salad – I like to use my homemade olive salad or substitute chopped green olives.

Spices – Oregano, garlic powder, salt, and black pepper.

Extras – Sesame seeds, sliced green onions.

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salami and olive deviled eggs

How to make Muffuletta Deviled Eggs

First: Slice the eggs in half and remove the yolks to a mixing bowl. Add the mayo, mustard, oregano, garlic powder, salt, and pepper.

Second: 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.

Third: Finely chop the olive salad. Fold the olive salad into the mixture.

Fourth: 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.

Check out my complete guide to making deviled eggs for more tips and tricks!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

fat tuesday appetizer

How long so they last?

The deviled eggs with last 2 days in the fridge once they are made. But, in my experience, they don’t last long.

Can I make them ahead of time?

Yes, you can. Deviled eggs are easy to make ahead of time and save time later on. 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.

If you love this recipe as much as I do, please write a five-star review in the 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!

muffuletta deviled eggs

All the delicious layers of the classic New Orleans sandwich combined with hearty eggs make a great appetizer for your Mardi Gras party or Fat Tuesday celebration!

muffuletta deviled eggs

Muffuletta Deviled Eggs

Yield: 24 deviled egg halves
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Creamy yolks, mustard, hard salami, Capicola, provolone cheese, and olive salad make these Muffuletta Deviled Eggs perfect appetizer for Mardi Gras!

Ingredients

  • 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)

Instructions

  1. Slice the eggs in half and remove the yolks to a mixing bowl.
  2. Add the mayo, mustard, oregano, garlic powder, salt, and pepper.
  3. Chop the salami, Capicola, and provolone cheese into small pieces.
  4. Fold the chopped meat and cheese into the yolk filling reserving a little for garnish.
  5. Finely chop the olive salad.
  6. Fold the olive salad into the mixture.
  7. Using a spoon or small ice cream scoop, fill the empty egg white halves with filling.
  8. Garnish with chopped salami, cheese, and sesame seeds.
  9. Chill or serve immediately!

Notes

*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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Kathy

Sunday 20th of January 2019

These deviled eggs are amazing!! Love all the flavors. Such a fantastic little bite.

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