Olive Muffalata Stuffed Hard-Boiled Eggs
Wanting a different take on the classic stuffed hard-boiled eggs, I rummaged through my refrigerator (door wide open!) and spied a jar of olive muffalata.
If you are not sure of what is olive muffalata, it's a spicy (just a little) pickled olives--and so very delicious! You can purchase it in the grocery store in a jar, online or the grocery store deli.
I tried out a few versions of olive muffalata stuffed hard-boiled eggs several times and this is what I settled on:
For a variation on mustard, I used whole grain Dijon mustard:
In went the olive muffalata:
After stuffing the eggs, I like topping it off with a little more olive muffalata:
Yields 8 half olive muffalata hard-boiled eggs.
4 hard boiled eggs, cut in half and yolk set aside in a bowl
2 Tablespoons whole grain Dijon mustard
3 Tablespoons Miracle whip (or mayonnaise)
1-1/2 Tablespoon olive muffalata, oil drained
A little extra olive muffalata to top off the stuffed hard boiled eggs
Dash of salt and cracked white pepper (optional)
Cut the hard boiled eggs in half and remove egg yolks to a bowl. Sprinkle a little salt and cracked white pepper on the white halves.
Mash the egg yolks until crumbly. Add Miracle whip (or mayonnaise) and continue mashing the egg yolks until smooth. Mix in whole grain Dijon mustard. Then gently mix in the drained olive muffalata.
Using a small spoon, fill the hard boiled cavity with the yolk mixture. Very gently make a slight indentation in the top of the filling. Top off the filling with a little more of the drained olive muffalata.
Munster cheese and crackers
Sliced Bartlett pears