Name: Muffuletta Deviled Eggs
Ingredients: 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; 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); capers; finely minced chives; Crystal hot sauce, optional but delicious

Ingredients

Scale

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)
capers
finely minced chives
Crystal hot sauce, optional but delicious

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Instructions

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.