Caesar Salad Deviled Egg

As the holiday season approaches, there are family parties, friend get-togethers and work holiday parties. Some times its hard to think of something to bring to each one. I have found this Caesar Salad Deviled Eggs are a crowd-pleaser each time. Last time I made them was for a friend's 25th wedding anniversary vow renewal. They were gone in 20 minutes.

I make the Caesar dressing from scratch but feel free to use a store-bought bottle. Here is the recipe. Watch out, everyone will beg you for it!

  • 6 large eggs
  • 1 anchovy, minced
  • 1 small garlic clove, minced
  • 1/4 cup mayo
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon extra virgin olive oil
  • 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 
  1. Place eggs in medium saucepan and cover with cold water by 2 inches. Heat to rolling boil over medium-high heat. Cover and remove from heat; let stand 13 minutes. Remove eggs from water with slotted spoon. Place eggs in bowl of ice water; let stand 10 minutes. Carefully peel eggs and cut in half lengthwise.
  2. Separate egg yolks and place in small bowl; use fork to crush egg yolks. Add anchovy, garlic, mayo, grated cheese, oil, lemon juice, mustard, salt and pepper; stir until well combined. Filling can be made up to 1 day in advance. Cover and refrigerate filling and egg white halves until ready to serve.
  3. Just before serving, use small spoon or piping bag to divide filling between egg white halves. Garnish with lettuce, cheese shavings and croutons, if desired.
Yields: 12

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