Muffuletta Deviled Eggs

About

Your typical deviled eggs at breakfast or Easter just isn’t going to cut it anymore! These ultimate Keto deviled eggs are inspired by the popular muffuletta sandwich. The egg yolk filling is made with dijon mustard and a couple of spices. Each egg is topped with a special muffuletta topping composed of olives, capers, fresh garlic, and pancetta. You can enjoy these Keto deviled eggs as either a snack or part of a larger breakfast. Keto or not, any guests you have will also enjoy this recipe. You can store the finished muffuletta deviled eggs in an airtight container for up to 3 days. However, like all deviled eggs, they’re best enjoyed when they’re eaten the same day they’re made.

What Is Muffuletta?

Muffuletta is a type of sandwich that was popularized in the United States. However, if you couldn’t tell, the name implies Italian origins. The Italian muffuletta sandwich was introduced to the American south, which is where it’s more popular. Muffuletta sandwiches typically consist of multiple styles of pork, like ham and salami, with swiss cheese and a variety of olives. Muffuletta is also the style of bread that is made for the sandwich, which is usually a large crust loaf decorated with sesame seeds.

Can I Eat Raw Pancetta?

You read that correctly – you do not cook the pancetta used in this recipe. Pancetta is very similar to prosciutto. It’s a salt-cured style of pork that is okay to eat raw. However, if this bothers you, you may absolutely cook your pancetta in a frying pan before using it in this recipe. Simply fry the minced pancetta until it’s browned and crispy. Pancetta is very Keto-friendly, due to its high fat and sodium contents.

Ingredients

6 large raw egg
1 oz tapenade
½ oz green olives
½ teaspoon capers
½ teaspoon garlic
¾ oz pancetta
1 teaspoon extra virgin olive oil
4 teaspoon mayonnaise
1 teaspoon dijon mustard
1 teaspoon lemon juice
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon parsley, dried

Instructions

Hard boil your eggs with enough time for them to cool and peel before you follow the remaining steps of the recipe. To make hard-boiled eggs, place the eggs in the bottom of a pot and fill the pot with water until the eggs are covered. At your discretion, you may add some vinegar to the water, as some believe this helps the eggs peel easier later on. Bring the pot of eggs to a rolling boil, then let the eggs boil continuously for 12 minutes. Immediately place the eggs in an ice bath and peel the shells off once they’ve cooled.
While waiting for the eggs to cool, you can make the muffuletta topping. Add already prepared tapenade to a small mixing bowl. Mince green olives, garlic, and pancetta, and add the ingredients to the bowl. The finer you mince these ingredients, the nicer your final product will be. Stir the extra virgin olive oil into the muffuletta topping and set this aside.
Slice each peeled hard-boiled egg in half lengthwise. Scoop the cooked yolks into a new mixing bowl. Mash the egg yolks with a fork. Then, stir the mayonnaise, dijon, lemon juice, salt, pepper, and parsley into the yolks. Stir a spoonful of the muffuletta topping into the egg yolk filling as well.
Scoop the deviled egg filling into a small Ziploc bag and cut the corner off the bag. Squeeze the Ziploc bag to distribute the filling into each cooked egg white. Once all the eggs are filled, spoon the remaining muffuletta filling over the deviled eggs. You can garnish the deviled eggs at your discretion with extra dried parsley, your favorite Keto hot sauce, or sesame seeds.