Keto Muffuletta Deviled Eggs
How to Make It
Step 1
Hard boil your eggs with enough time for them to cool and peel before you follow the remaining steps of the recipe. To make hard-boiled eggs, place the eggs in the bottom of a pot and fill the pot with water until the eggs are covered. At your discretion, you may add some vinegar to the water, as some believe this helps the eggs peel easier later on. Bring the pot of eggs to a rolling boil, then let the eggs boil continuously for 12 minutes. Immediately place the eggs in an ice bath and peel the shells off once they’ve cooled.
Step 2
While waiting for the eggs to cool, you can make the muffuletta topping. Add already prepared tapenade to a small mixing bowl. Mince green olives, garlic, and pancetta, and add the ingredients to the bowl. The finer you mince these ingredients, the nicer your final product will be. Stir the extra virgin olive oil into the muffuletta topping and set this aside.
Step 3
Slice each peeled hard-boiled egg in half lengthwise. Scoop the cooked yolks into a new mixing bowl. Mash the egg yolks with a fork. Then, stir the mayonnaise, dijon, lemon juice, salt, pepper, and parsley into the yolks. Stir a spoonful of the muffuletta topping into the egg yolk filling as well.
Step 4
Scoop the deviled egg filling into a small Ziploc bag and cut the corner off the bag. Squeeze the Ziploc bag to distribute the filling into each cooked egg white. Once all the eggs are filled, spoon the remaining muffuletta filling over the deviled eggs. You can garnish the deviled eggs at your discretion with extra dried parsley, your favorite Keto hot sauce, or sesame seeds.
Ingredients
- Raw egg – 6 large
- Tapenade – 1 oz
- Green olives – 0.5 oz
- Capers – 0.5 teaspoon
- Garlic – 0.5 teaspoon
- Pancetta – 0.75 oz
- Extra virgin olive oil – 1 teaspoon
- Mayonnaise – 4 teaspoon
- Dijon mustard – 1 teaspoon
- Lemon juice – 1 teaspoon
- Salt – 0.13 teaspoon
- Black pepper – 0.13 teaspoon
- Parsley, dried – 0.25 teaspoon