Muffuletta Deviled Eggs
8 extra large hard-boiled eggs, peeled and cut in half lengthwise
1/4 cup prepared Muffuletta olive salad, rinsed and drained well
3 Tablespoons mayonnaise
1/4 cup finely grated sharp Provolone cheese
1 1/2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper to taste
1 ounce hard salami, cut into a 1/4-inch dice
1 Tablespoon finely chopped fresh flat-leaf parsley
Remove the yolks from the egg whites; set the whites aside. In the bowl of a food processor, combine the egg yolks, olive salad, mayonnaise, cheese, and red wine vinegar. Process until the yolks are creamy and the olive salad is finely chopped. Season to taste with salt and pepper.
Fill the egg whites with the yolk mixture. Top each egg with a little of the chopped salami and sprinkle with parsley. Enjoy!
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