Caesar Deviled Eggs
on Dec 19, 2022, Updated Mar 28, 2024
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This caesar deviled eggs recipe is a unique and fun take on the classic deviled eggs! It is easy, and SO good! This recipe is inspired by Caesar Salad with the base being a caesar dressing tossed with the egg yolks.
It is a little caesar-ish salad bite, that I am truly obsessed with! We are adding in anchovies but you can definitely omit if you prefer. I love how simple this recipe is, but the flavors truly pack a punch!
What ingredients do you need for these caesar deviled eggs?
Hard boiled eggs: We can’t make these caesar deviled eggs without our star ingredient, hard boiled eggs!
The filling: The flavor in this filling is out of this world.. I mean, everything’s better with caesar dressing, right? The filling is made from mayo, dijon, Worcestershire, anchovies, garlic, lemon juice, parmesan and loads of black pepper, with kosher salt and well.
Toppings: We are topping with paprika dusting on top, parsley and more shredded parmesan. You can also top with a parmesan crisp/cracker or some toasty breadcrumbs for some crunch, to mimic the caesar salad croutons!
Instructions to make this recipe
Make your hard boiled eggs
Begin by boiling your water in a pot to make your hard boiled eggs. Drop your eggs in once boiling, and set a timer for 9-10 minutes. Immediately place in ice water to stop the cooking, this will also help with peeling the shells.
Next, peel the shells of your eggs, cut your eggs in half, and then scoop out the yolks in a bowl. Set aside the egg whites for when you fill.
Make your filling
Next, in the bowl with the egg yolks, add in your mayo, dijon, Worcestershire, anchovies, garlic, lemon juice, grated parmesan, salt and pepper. Mix well and mash until a creamy filling is formed. You can also opt to place this in the food processor to mash and mix your filling.
Assemble!
Take your cooked egg white halves and set them on a serving platter. Either pipe or spoon in your egg yolk mixture until the holes of the egg whites are filled. Garnish with paprika and parsley, with a little bit more shredded parmesan to top.
Tips, Tricks and Substitutions
Can you boil eggs the night before for deviled eggs? Absolutely! You can definitely prep the your eggs the night beforehand! You can boil your eggs ahead of time and save in the fridge for up to 48 hours in advance.
How do you boil eggs for deviled eggs? Boiling eggs for your deviled eggs are simple! Boil your water and then place your eggs in a saucepan with water and high heat for 9-10 minutes. Make sure your eggs are fully submerged in the water. After the water starts to boil, turn the heat off and drain the eggs into a medium bowl filled with ice cold water, and let sit until they cool down.
What can I substitute if I don’t want anchovies? You can remove all together! You can also use anchovy paste, or anchovy oil as well if you don’t want to use full anchovies.
Check out the below appetizer recipes for more inspiration!
- Crispy Smashed Potatoes with Gochujang Spicy Mayo
- Prosciutto, Mt. Tam and Fig Jam Crostini
- Tuna Tartare
- Crispy Potatoes Topped with Salmon Roe
If you do make this Caesar Deviled Eggs recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Watch How To Make This Recipe
Caesar Deviled Eggs
Ingredients
- 12 large hard boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 anchovies, finely minced or 1 teaspoon anchovy paste
- 1 garlic clove, minced or grated
- 1 tablespoon lemon juice, adjust with more if preferred
- 2-3 tablespoons freshly grated parmesan, and more for garnish
- salt and black pepper to taste
- Top with paprika and parsley
Instructions
- Make your hard boiled eggs. Begin by boiling your water in a pot to make your hard boiled eggs. Drop your eggs in once boiling, and set a timer for 9-10 minutes. Immediately place in ice water to stop the cooking, this will also help with peeling the shells.
- Next, peel the shells of your eggs, cut your eggs in half, and then scoop out the yolks in a bowl. Set aside the egg whites for when you fill.
- Make your filling. Next, in the bowl with the egg yolks, add in your mayo, dijon, Worcestershire, anchovies, garlic, lemon juice, grated parmesan, salt and pepper. Mix well and mash until a creamy filling is formed. You can also opt to place this in the food processor to mash and mix your filling.
- Assemble! Take your cooked egg white halves and set them on a serving platter. Either pipe or spoon in your egg yolk mixture until the holes of the egg whites are filled. You can also at this point, chill your egg mixture, and pipe when ready to serve. Garnish with paprika and parsley, with a little bit more shredded parmesan to top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
