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  • Writer's pictureTommy Centola

Muffuletta Eggs

There are so many different takes on deviled eggs. Here's one straight from the bayou.

1 dozen eggs

1 teaspoon baking soda

3/4 cup mayonnaise or as needed

2 teaspoons Creole mustard

2 tablespoons minced crisp bacon

2 tablespoons minced


1/3 cup finely chopped olive salad

Salt, as needed

Your favorite salt-free herb mixture, to taste. I like Italian seasonings.

place eggs in. large saucepan and cover with room-temperature water. Add baking soda and place over medium-high heat, bring to a rolling boil, remove from heat, cover, and allow to sit for 15 minutes. Transfer to an ice bath to stop the cooking process; when cool enough to handle, peel eggs, halve, and place yolks in a mixing bowl. Use a fork or pastry blender to finely mash egg yolks; mix in mayonnaise, mustard, bacon, ham, and olive salad; set aside for 30 minutes to allow flavors to meld. Taste and add salt if needed; adjust as desired. Scrape into a pastry bag (or ziplock bag with a corner snipped off) and pipe into egg halves. Tope each with an olive slice and sprinkle with herb mixture. Refrigerate for several hours; serve cold.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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