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 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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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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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.

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.

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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!

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