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!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
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.
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The Muffaletta recipe starts with the muffuletta bread which is is sliced in half and then the magic happens.
WHAT IS IN THE MUFFULETTA SANDWICH?
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?!
Now that I have told you how the sandwich is made, let me tell you how to make a muffaletta into deviled eggs.
HOW TO MAKE MUFFALETTA DEVILED EGGS
First: Hard boil the eggs. Peel, cut in half, and remove yolks to a mixing bowl.
Second: To the yolks, add the mayo, mustard, chopped salami, Capicola, cheese, seasonings, and olive salad. Stir to combine.
Third: Place in a zip top bag or piping bag and pipe into the egg white halves.
Fourth: Top with more chopped fillings and sprinkle with sesame seeds. Enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Check out my complete guide to making deviled eggs for more tips and tricks!
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:)
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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!
MORE EASY PARTY FOODS
- Muffuletta Cheese Ball
- Honey Mustard Deviled Eggs
- Classic Deviled Eggs
- Mediterranean Deviled Eggs
- Avocado Deviled Eggs
- 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!
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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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