There’s not a lot I feel the need to fight about, but I’ll fight someone for the last deviled egg. And really – I’ll fight someone for the first deviled egg if I have to. By ‘fight’ I most definitely mean ‘dance battle’ because I’ve been working on my spinning floor moves for the last two days and I’m ready to do battle, especially where deviled eggs are involved.
Do we have to fight about deviled eggs?
I mean… no. But have you seen these things!? They’ve been muffuletta’d (new word). The act of muffuletta-ing ( I love a new verb) involves topping something with salami, ham, provolone, and olive salad. I now humbly suggest applying this technique to most every savory item you can think of and promptly dancing around the kitchen about it (for dance battle practice).
The invitation is to start with these eggs.
There is an easy and definitive way to make perfect hard boiled eggs every time. The internet will tell you a million and a half ways but let me offer you just one – and it’s fool proof. Not that you’re a fool, you’re totally not.
Bring a pot of water to a boil, a real good boil. Add cold eggs to the boiling water (yep – it’s ok!) and simmer the eggs for 11 to 12 minutes. Mmm hhmmm. Make an ice bath for the eggs in a big bowl and after 12 minutes, spoon the hot eggs into the cold water. Let them chill in the water for 5 minutes or so though a few minutes longer won’t be a problem. To easily peel the eggs, crack the shells against the sides of the ice bath bowl and peel the eggs under the cold water. That water will sneak between the egg white and the shell membrane and make peeling a breeze. You should be good to go! I don’t make the rules, I’m just here to share them with you, ya know?
Slice the eggs lengthwise and place all the sunny yolks in a medium bowl.
We’ll add mayonnaise (I like avocado mayo the best), Creole or whole grain mustard, a splash of heavy cream (for a really lovely creaminess), salt and pepper, and a dash of worcestershire.
Mash the mixture with a fork to get some of the big chunks smooth and consider an electric hand mixer to smooth out completely.
Any way you get the yolk mixture into the egg whites is the right way. Spooning the mixture in is quite effective. Using a pastry bag with a large round tip is fancy and makes for a really smooth round. A pretty base for all of the muffuletta toppings.
Next up: salami, diced nicely + ham in pieces + small cubes of provolone.
And what makes a muffuletta a muffuletta: olive salad!
Olives, pickled veggies, oil – it’s bright and spicy and if you’re anything like me you’ll find yourself eating it by the spoonful with no regrets.
Top with Crystal hot sauce for extra spice and chives! Give the eggs a little chill before serving. Maybe have a trusted someone guard the refrigerator just to make sure the deviled eggs don’t get ravaged by passersby.
This might be your perfect Easter appetizer? Maybe exactly what you need to do with all your dyed eggs? Maybe you make a few for a midnight snack? There are no wrong situations here. I just want you to have these.
Photos with my friend and cohort Jon Melendez.
For the Eggs:
- 12 large eggs, boiled to hard, peeled and sliced in half
- 1/2 cup mayonnaise
- 2 tablespoons Creole or whole grain mustard
- 1/2 teaspoon worcestershire sauce
- 2 to 3 tablespoons heavy cream, depending on how loose you want the filling
- sea salt and fresh cracked black pepper to taste
For the Topping:
- 1/2 cup cubed salami
- 1/2 cup diced ham
- 1/2 cup cubed provolone cheese
- 1/2 cup finely minced olive salad (you can use giardiniera or just plain diced pitted green olives)
- finely minced chives
- Crystal hot sauce, optional but delicious
- Fill a large pot with water about 6 inches high and bring to a rolling boil over medium heat. Take the eggs out of the refrigerator just as the water boils. Use a large spoon to lower the eggs into the boiling water. After a few eggs, the water will cool and stop boiling. That’s ok. Once the last egg is in , set a timer for 11 or 12 minutes.
- While the eggs cook, prepare a cold water bath for the eggs by filling a large bowl with cold water and ice. Place the bowl in the sink.
- When the timer goes off and the eggs have cooked, use the large spoon the spoon the eggs from the simmering water to the water bath. Let cool for 5 to 7 minutes.
- Peel the eggs. I find the easiest way to do this is to crack them against the side of the water bath and peel them in the water. Rinse off any shell bits and pat the eggs dry.
- Slice the eggs in half the long way and carefully spoon the yolks into a medium bowl. Place the egg whites on a serving platter
- To the eggs yolks add the mayonnaise, mustard, worcestershire, and heavy cream. Mash the mixture with a for to smooth most of the yolk bits. Use an electric hand beater to smooth and fluff the mixture. Season with salt and pepper to taste.
- Use a piping bag with a large round tip to squeeze yolk mixture into the egg whites (or just spoon the mixture into the egg whites). Top each egg with a few pieces of salami, ham, cheese, capers and olive salad. Sprinkle generously with chives and hot sauce. Chill before serving.