Stuffed eggs get a muffuletta twist with olive tapenade
Many people only think of stuffed eggs just before Easter. However, they are perfect for a family gathering or house party snack. This time, I prepared a filling inspired by the Muffuletta sandwich, which is popular in the United States. It's a combination I'll return to.
The Muffuletta sandwich comes from the Italian roll, baked in New Orleans by Sicilian immigrants. This roll, rich in colourful toppings, became iconic, and the recipe for it also gained popularity in Europe. The American sandwich's distinctive taste is the olive paste mixed with finely chopped pickles.
The history of the Muffuletta sandwich
The Muffuletta sandwich derives its name from the type of roll with the same name, which arrived in America with Italian immigrants around the turn of the 19th and 20th centuries. This roll, initially baked in New Orleans by settlers from Sicily, quickly gained popularity because of its oval shape and exceptional crunchiness. It became the basis for unique sandwiches that won 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, or Mediterranean tapenade
Olive paste is known in Mediterranean cuisine as tapenade. This delectable addition comes from southeastern France and dates back to the 18th century. This simple spread, which is made from black olives, capers, anchovies, and olive oil, has become a popular accompaniment to many dishes worldwide.
In Provence, where this delicacy originates, tapenade is an essential part of the table and makes a delicious addition to bread or meats. Its intense flavour and simplicity of preparation also make it an attractive accompaniment in other Mediterranean countries. Hence, it is present in the Muffuletta sandwich, which arrived in America from Sicily.
I boiled the eggs until hard, being careful not to crack their shells. I added pickled onions and chilli peppers to the filling and placed pickled radishes on top.
Ingredients:
- 5 eggs
- 1 tablespoon mayonnaise
- 1 tablespoon Greek yoghurt
- 1 tablespoon each of pitted green and black olives
- a few pickled chilli peppers
- 1 tablespoon pickled small onions
- pickled radishes
Instructions:
- Boil the eggs until 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 into halves and scoop out the yolks. Arrange the whites on a platter and place the yolks in a bowl.
- Mix them with mayonnaise, yoghurt, finely chopped olives, onions, and pickled chilli peppers.
- Fill the eggs 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.
