Muffuletta-Style Deviled Eggs Recipe
Muffuletta Deviled Eggs are a flavorful twist on traditional deviled eggs, featuring a mix of olives, roasted red peppers, and capers. They are perfect for appetizers or gatherings.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon extra virgin olive oil
- ¼ cup finely chopped green olives
- ¼ cup finely chopped black olives
- ¼ cup finely chopped roasted red peppers
- 1 tablespoon capers rinsed and finely chopped
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh parsley finely chopped, for garnish
Instructions
- Boil the eggs in a pot covered with cold water until boiling, then let sit covered for 12 minutes.
- Transfer the eggs to ice water to cool for 5-10 minutes.
- Peel the eggs under running water to make it easier.
- Slice each egg in half lengthwise and scoop out the yolks into a bowl.
- Mash the yolks and mix in mayonnaise, mustard, olive oil, olives, peppers, capers, oregano, salt, and pepper.
- Fill the egg whites with the yolk mixture using a spoon or piping bag.
- Garnish with chopped parsley and chill in the refrigerator for at least 30 minutes before serving.
Notes
Chill the eggs for at least 30 minutes before serving for the best flavor.