Food and Recipes Recipes Muffuletta Deviled Eggs Be the first to rate & review! Easy muffuletta deviled eggs melds the flavors of olives, egg, and salty salami. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on January 22, 2024 Rate PRINT Share Servings: 12 This easy appetizer melds the flavors of olives, egg, and salty salami. Hector Sanchez; Styling: Caroline M. Cunningham Ingredients 12 large eggs 1/4 cup mayonnaise 6 Tbsp. Olive Salad (recipe follows) 3 oz. very thinly sliced salami Directions Cook and peel eggs: Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil. Cover, remove from heat, and let stand 15 minutes. Tap each egg on the counter until cracks form all over the shell. Peel under cold running water. Make egg filling: Slice eggs in half lengthwise; remove yolks. Mash yolks with a fork in a bowl. Stir in mayonnaise until smooth. Fold in Olive Salad. Add filling to egg whites: Spoon mixture into egg white halves. Cook salami: Heat a small skillet over low heat 1 to 2 minutes or until hot. Add salami, and cook, stirring often, 2 to 3 minutes or until lightly browned and crisp. Remove from skillet, and drain on paper towels. Top eggs with salami. Serve immediately, or cover and chill up to 24 hours. Olive Salad 1 (16-oz.) jar mixed pickled vegetables, undrained1 (7-oz.) jar pimiento-stuffed Spanish olives, drained1 (6-oz.) jar pitted kalamata olives, drained2 Tbsp. extra virgin olive oil1/2 tsp. drained capers1/2 tsp. dried oregano1/2 tsp. black pepper1 garlic clove, minced1/8 tsp. paprika1/8 tsp. ground red pepper Pulse pickled vegetables, pimiento-stuffed Spanish olives, kalamata olives, olive oil, capers, oregano, black pepper, minced garlic, paprika, and ground red pepper in a food processor 5 times or until coarsely chopped. Use immediately, or refrigerate up to 1 week. Rate It Print