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Muffaletta Deviled Eggs


From the February/March 2023 issue of Eat Drink Mississippi

recipe courtesy of Southern Living


A twist on two classic Southern favorites, Southern Living’s NOLA-inspired take on deviled eggs will stand out on your appetizer table during Mardi Gras. These bite-size versions of the favorite Italian sandwiches invented at Central Grocery are a wonderful combination of salty and tangy.


Plus, the Olive Salad Recipe included makes plenty for Muffaletta Mini Sandwiches!

Southern Living’s Muffaleta Deviled Eggs

photo by Hector Sanchez


  • 12 large eggs

  • 1/4 cup mayonnaise

  • 6 Tablespoons Olive Salad (recipe below)

  • 3 ounces very thinly sliced salami, cut into matchstick strips



  1. Boil eggs, allowing water to come to a rolling boil. Cover, remove from heat, and let stand 15 minutes.

  2. Heat up a small skillet over low heat. Add salami and cook, stirring often, 2-3 minutes or until lightly browned and crisp. Drain on paper towels.

  3. Tap each egg on the counter until cracks form all over the shell. Peel under cold running water.

  4. Slice eggs in half lengthwise; remove yolks. In a bowl, mash yolks with a fork and stir in mayonnaise, mixing until smooth. Fold in Olive Salad. Pipe or spoon mixture into egg white halves.

  5. Top eggs with crisped salami and chopped chives if desired. Serve immediately or cover and chill up to 24 hours.


Olive Salad


  • 1 (16-oz.) jar mixed pickled vegetables and juice (cucumbers, cauliflower, carrots, peppers)

  • 1 (7-oz.) jar pimiento-stuffed green olives, drained

  • 1 (6-oz.) jar pitted kalamata olives, drained

  • 2 Tablespoons extra virgin olive oil

  • 1/2 teaspoon drained capers

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon black pepper

  • 1 garlic clove, minced

  • 1/8 teaspoon paprika

  • 1/8 teaspoon ground red pepper


Pulse all ingredients in a food processor 5-6 times or until coarsely chopped. Do not over pulse; you want chunks, not a paste. Use immediately or refrigerate in tightly closed jar for up to 1 week. Makes 4 cups.

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