½ounce (15 g)assorted low FODMAP salami; use at least 2 kinds
½ounce (15 g)Provolone cheese
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.
Dédé's Quick Recipe Tips Video
The biggest trick with this recipe is to read labels and understand what you are buying when shopping for the salamis. Take your time and read the labels carefully.
Low FODMAP Muffuletta Deviled Eggs
Amount Per Serving
Calories 181Calories from Fat 144
% Daily Value*
Saturated Fat 2g10%
Vitamin A 275IU6%
* Percent Daily Values are based on a 2000 calorie diet.