Muffuletta-inspired stuffed eggs: A new party favorite
Many people only think of stuffed eggs right around Easter. However, they make an excellent snack for family gatherings or house parties. This time, I created a filling inspired by the Muffuletta sandwich, which is popular in the United States. It's a combination I will definitely return to.
The Muffuletta sandwich comes from the Italian roll, originally baked in New Orleans by Sicilian immigrants. The roll, rich in colorful toppings, became iconic, and the recipe also gained popularity in Europe. The American sandwich's unique taste is the olive paste mixed with finely chopped pickles.
The history of the Muffuletta sandwich
The Muffuletta sandwich owes its name to the type of roll with the same name, which arrived in America with Italian immigrants at the turn of the 19th and 20th centuries. This roll, initially baked in New Orleans by settlers from Sicily, quickly gained popularity due to its oval shape and exceptional crunchiness, serving as the foundation for unique sandwiches that captured the hearts of Americans.
The word muffuletta originates from Sicilian and probably means little muff or soft bread. Muffa is a type of soft, round bread that was popular in Sicily.
Olive paste is known in Mediterranean cuisine as tapenade. This delicious spread comes from southeastern France and dates back to the 18th century. Tapenade has become a popular addition to many dishes worldwide, made from black olives, capers, anchovies, and olive oil.
In Provence, where this delicacy originates, tapenade is an essential table staple and a delicious addition to bread or meats. Its intense flavor and simplicity of preparation also make it an attractive complement in other Mediterranean countries. Hence, it was included in the Muffuletta sandwich, which made its way to America from Sicily.
Recipe for stuffed eggs with pickles and olives
I boiled the eggs hard, taking care not to crack their shells. I added pickled onions and chili peppers to the filling and placed pickled radishes on top.
Ingredients:
- 5 eggs
- 1 tablespoon mayonnaise
- 1 tablespoon Greek yogurt
- 1 tablespoon each of pitted green and black olives
- a few pickled chili peppers
- 1 tablespoon pickled small onions
- pickled radishes
Instructions:
- Boil the eggs hard – it's best to carefully place the eggs, warmed to room temperature, into boiling water and cook them for 6 minutes. Cool and peel the shells.
- Cut the eggs in half and scoop out the yolks. Arrange the whites on a platter and place the yolks in a bowl.
- Mix the yolks with mayonnaise, yogurt, finely chopped olives, onions, and pickled chili peppers.
- Fill the egg whites with the stuffing and place a few slices of pickled radish on top.
- You can sprinkle the finished stuffed eggs with chopped chives or parsley.
