Ingredients

The following ingredients have 8 Servings
  • ½ cup (60 g) pitted Kalamata olives
  • ½ cup (60 g) green olives, (such as Castelvetrano)
  • 2 tablespoons drained minced jarred roasted red peppers
  • 2 tablespoons drained brine-packed capers
  • 1 tablespoon Garlic-Infused Oil, (made with olive-oil, or purchased equivalent)
  • 1 tablespoon balsamic vinegar
  • Freshly ground black pepper
  • 8 hard-boiled eggs
  • ¼ cup (57 g) mayonnaise
  • 1 teaspoon Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • ½ ounce (15 g) assorted low FODMAP salami; (use at least 2 kinds)
  • ½ ounce (15 g) Provolone cheese
  • Chives

Instruction

  • Make the Salad: Stir together the olives, roasted red pepper, capers, oil and vinegar in a small non-reactive airtight storage container. Taste and season with pepper; set aside.
  • Make the Deviled Eggs: Peel the hard-boiled eggs and slice lengthwise. Pop the yolks into a mixing bowl and arrange the whites facing upwards on a serving platter. Mash the yolks with the mayo and mustard and season with salt and pepper. Use two teaspoons to scoop the deviled egg mixture into the egg white halves or use a pastry bag and wide plain round tip to pipe the mixture into the eggs.
  • Cut the salami and cheese into strips and then into small squares and scatter over the deviled egg filling. Top each egg half with a small amount of the olive salad - I usually use a small spoon and drain the olive mixture a bit against the side of the bowl as I scoop it up before topping the eggs. Snip chives over the dish. Your Low FODMAP Muffuletta Deviled Eggs are ready to serve or can be covered loosely with plastic wrap and refrigerated for a few hours.