Low FODMAP Muffuletta Deviled Eggs
If you are not familiar with the classic muffuletta sandwich, I am sure the title of this recipe had you scratching your head. Sometimes spelled “muffaletta” it is a sandwich of Italian origin. Sicilian immigrants in New Orleans created it by combining various salami and cheese, always with a garlicky olive salad, and packing them into bread. The juices from the olive salad soak into the bread and the whole thing is one of those recipes that is more than a sum of its parts. It’s not just a sandwich; it is a sandwich experience. These Low FODMAP Muffuletta Deviled Eggs take all those flavors and bring them to the world of the supremely adaptable deviled egg.
Buying Low FODMAP Salami
It is possible to find low FODMAP salami. You have to read labels and possibly make some phone calls. Also, you will find our articles Is Ham Low FODMAP? and Is Bacon Low FODMAP? to be helpful. Buying cured meats of all sorts present the same issues.
When buying cured meat you want to avoid any high FODMAP ingredients (honey, garlic, onion powder, etc.) but you also will need to make phone calls if “natural flavors” are listed. Read our articles that explains this in detail, but basically there can be high FODMAP ingredients lurking within.
You will only need a few slices of salami, btw. Ditto for the Provolone.
Olives, Capers, Vinegar & More
Part of what makes the muffuletta sandwich and these deviled eggs so delicious is the sharp vinegary olive salad. In many recipes for the original sandwich giardiniera, or Italian pickled vegetables, is recommended as part of the assembly.
Giardiniera is usually a combo of carrots, bell peppers, celery, cauliflower and sometimes hot peppers with the addition of garlic, vinegar, olive oil along with herbs and spices. There are a few problematic ingredients for us from a FODMAP perspective, so I have not called for it. Instead, I will have you make your own olive salad with low FODMAP ingredients. My version makes plenty so you will have leftovers for sandwiches even after you make these Low FODMAP Muffuletta Deviled Eggs.
Low FODMAP Muffuletta Deviled Eggs
We LOVE deviled eggs and have several low FODMAP variations, including these with salami and cheese and a zesty olive salad.
Low FODMAP Serving Size Info: Makes 16 deviled egg halves; 8 servings; 2 egg halves per serving
Olive & Caper Salad:
- 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
- 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.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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