Caesar Salad Deviled Eggs

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Caesar Salad Deviled Eggs are a mash-up you didn’t know you needed. They’re creamy, zesty, and make a standout addition to any appetizer spread.

Prep Time10

Cook Time10

Chill Time15

Total Time35

Course: Appetizer

Cuisine: American

Servings: Deviled Eggs

Calories: 52kcal

6 large eggs
2 tablespoons mayonnaise
1 anchovy minced
1 small garlic clove minced
2 tablespoons Parmesan cheese grated
1/4 teaspoon worcestershire sauce
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
Romaine lettuce Parmesan cheese shavings and small croutons, for garnish (optional)

Set your cold eggs in cold water in a pot and bring to a boil. Lower the heat, and let the eggs simmer for 10 minutes. When done, remove the eggs from the pot and set in a bowl of ice water to cool for 15 minutes.
Peel the eggs. Cut them in half lengthwise. Pop the yolks out into a bowl. Set the egg whites on a platter.
Mash yolks with a fork until crumbly, then mix in mayonnaise, anchovy, garlic, Parmesan, worcestershire sauce, lemon juice, Dijon mustard, salt and pepper.
Transfer to a piping bag (or Ziploc with the tip cut off) and pipe into each egg white, slightly overfilling.
Top with a small piece of romaine lettuce, Parmesan cheese shaving, and crouton.