Muffuletta-inspired deviled eggs: A tangy twist on tradition
Many people only think of deviled eggs right before Easter. However, they're also perfect as a snack for family gatherings or house parties. This time, I prepared a filling inspired by the Muffuletta sandwich, popular in the United States. It's a combination I'll definitely return to.
The Muffuletta sandwich gets its name from the Italian roll, baked in New Orleans by Sicilian immigrants. The roll, rich in colourful toppings, became iconic, and the recipe for it also gained popularity in Europe. The American sandwich's unique taste is the olive paste mixed with finely chopped pickles.
The history of the Muffuletta sandwich
The Muffuletta sandwich owes its name to the type of roll with the same name, which arrived in America with Italian immigrants at the turn of the 19th and 20th centuries. This roll, initially baked in New Orleans by settlers from Sicily, quickly gained popularity due to its oval shape and exceptional crunchiness, becoming the base for unique sandwiches that won the hearts of Americans.
The word muffuletta originates from Sicilian and probably means little muff or soft bread. Muffa is a type of soft, round bread that was popular in Sicily.
Olive paste, or Mediterranean tapenade
Olive paste is known in Mediterranean cuisine as tapenade. This delicious addition comes from southeastern France and dates back to the 18th century. This simple spread, which is made from black olives, capers, anchovies, and olive oil, has become a popular addition to many dishes worldwide.
In Provence, where this delicacy originates, tapenade is an essential part of the table and makes a delicious addition to bread or meats. Its intense flavour and simplicity of preparation also make it an attractive addition in other Mediterranean countries. Hence, its presence in the Muffuletta sandwich came to America from Sicily.
Recipe for stuffed eggs with pickles and olives
I hard-boiled the eggs, being careful not to crack their shells. I added pickled onions and chilli peppers to the filling and placed pickled radishes on top.
Ingredients:
- 5 eggs
- 1 tablespoon mayonnaise
- 1 tablespoon Greek yogurt
- 1 tablespoon each of pitted green and black olives
- a few pickled chilli peppers
- 1 tablespoon pickled small onions
- pickled radishes
Instructions:
- Boil the eggs hard—it's best to carefully place the eggs warmed to room temperature into boiling water and cook them for about 6 minutes. Cool and peel the shells.
- Cut the eggs into halves and scoop out the yolks. Arrange the whites on a platter and place the yolks in a bowl.
- Mix the yolks with mayonnaise, yogurt, finely chopped olives, onions, and pickled chilli peppers.
- Fill the egg whites with the stuffing, and place a few slices of pickled radish on top.
- You can sprinkle the finished deviled eggs with chopped chives or parsley.
