Caesar Deviled Eggs
This caesar deviled eggs recipe is a unique and fun take on the classic deviled eggs! It is easy, and SO good!
Servings: 24 servings
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
Calories: 1kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 6mg | Potassium: 5mg | Fiber: 0.01g | Sugar: 0.05g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 1mg | Iron: 0.03mg