Directions

1. Place eggs in a single layer in a sauce pan and add enough water to cover the eggs with 2 inches of water. Bring to a boil, reduce heat to low and cook covered for 1 minute.
2. Remove from heat and let sit, covered for 14 minutes. Drain and rinse under cold water. To easily crack shells for peeling, return 6 of the eggs to the sauce pan, cover and shake the pan vigorously several times. This will crack the shells and make them easy to peel. Repeat with the rest of the eggs.
3. Dampen the 4" Paring Knife with warm water and cut each egg in half lengthwise. The damp knife will keep the yolk from sticking to the blade.
4. Spoon the yolks into a bowl and place the whites on a serving platter. Mash the yolks with a fork. Stir in mayonnaise and the cheese. Fold in olive salad.
5. Spoon or pipe mixture into egg whites.
6. Heat a small skillet until hot. Add salami slices and cook until crisp, 2 to 3 minutes. Remove from skillet and drain on paper towels. Chop into small pieces. Sprinkle on top of eggs.
7. If not serving immediately, eggs can be covered and chilled up to 24 hours.
8. *For the olive salad, I purchased a mix of pitted olives (Kalamata, green, cured black) which was mixed in an herb seasoned olive oil dressing from the deli in our local grocery store. You could also add some or all of the following: finely chopped carrots, pearl onions, celery, sweet peppers and pepperoncini.