Lovers of both deviled eggs and muffaletta sandwiches can find the perfect compromise with Joy Wilson’s recipe.
recipe 
yields
Makes 24 eggs
12 hard-boiled eggs, halved, whites and yolks separated
½ cup mayonnaise
2 tablespoons Creole or whole-grain mustard
½ teaspoon Worcestershire sauce
2-3 tablespoons heavy cream
Sea salt and freshly ground black pepper to taste
½ cup cubed salami
½ cup diced ham
½ cup cubed provolone cheese
½ cup finely minced olive salad (giardiniera or diced pitted green olives)
Capers
Finely minced chives
Crystal hot sauce (optional but delicious)
Ingredients
steps
- In a large bowl, mix eggs yolks with mayonnaise, mustard, Worcestershire, and heavy cream (more for looser filling).
- Mash mixture with a fork to smooth most of the yolk bits, then use an electric stand or handheld mixer to smooth and fluff the mixture. Season with salt and pepper.
- Use a piping bag with a large round tip to squeeze yolk mixture into egg whites. Top each egg with a few pieces of salami, ham, cheese, capers, and olive salad. Sprinkle generously with chives and hot sauce (if using). Chill before serving.
Date Published: 02.28.25
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Recipe by
Joy Wilson, Joy the Baker of Bellville, Texas
