Directions

1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil. Cover, remove from heat, and let stand 15 minutes. Tap each egg on the counter until cracks form all over the shell. Peel under cold running water. Slice eggs in half lengthwise; remove yolks. Mash yolks with a fork in a bowl. Stir in mayonnaise until smooth. Fold in Olive Salad. Spoon mixture into egg white halves. Heat a small skillet over low heat 1 to 2 minutes or until hot. Add salami, and cook, stirring often, 2 to 3 minutes or until lightly browned and crisp. Remove from skillet, and drain on paper towels. Top eggs with salami. Serve immediately, or cover and chill up to 24 hours.
2. Olive Salad: Pulse pickled vegetables, pimiento-stuffed Spanish olives, kalamata olives, olive oil, capers, oregano, black pepper, minced garlic, paprika, and ground red pepper in a food processor 5 times or until coarsely chopped. Use immediately, or refrigerate up to 1 week.