Wanting a different take on the classic stuffed delived 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 pickled spicy combination of ripe olives, peppers and vegetables. A classic olive muffalata made by That Pickled Guy, includes cauliflower, peppers, celery, carrots, spices, and pure soybean oil. The spicy flavor is just enough to keep your palate interested but not on fire interested. Olive muffalata can be served on just about anything, it so 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 deviled eggs several times and this is what I settled on:
For a variation on mustard, I used whole grain Dijon mustard:
In went a little of the olive muffalata:
After stuffing the eggs, I garnished it with a little more olive muffalata:
Yields 8 half olive muffalata hard-boiled eggs.
Prep time: 30 minutes, Cook time: 0:15, Total time: 0:45 minutes
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.
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