Caesar Deviled Eggs

Love Caesar salad? This Caesar deviled eggs recipe has all of the flavors of that Italian salad, but in a creamy, delicious deviled egg. These are a fun, different appetizer!

Course Appetizer

Cuisine Italian

Prep Time 10

Total Time 10

Servings servings

Calories 68kcal

Author Deborah Harroun

Ingredients

12 large boiled eggs
1 1/2 teaspoons anchovy paste or 3 anchovy filets, finely chopped
1 clove garlic finely chopped
2 tablespoons lemon juice
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1/4 cup extra virgin olive oil
Salt and pepper
paprika for sprinkling
Parmesan cheese curls for garnish

Instructions

Peel the eggs and slice in half lengthwise. Carefully scoop out the yolks and place in a medium bowl. Place the egg whites on a serving platter, cut side up.
12 large boiled eggs
Add the anchovy past and garlic to the egg yolks. Use the back of a fork to mash it all together.
1 1/2 teaspoons anchovy paste, 1 clove garlic
Stir the lemon juice, mayonnaise and Worcestershire sauce into the egg yolks. Gradually stir in the olive oil. Season to taste with salt and pepper.
2 tablespoons lemon juice, 2 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 1/4 cup extra virgin olive oil, Salt and pepper
Spoon or pipe the filling into the egg white halves. Sprinkle with paprika, then top with a Parmesan cheese curl.
paprika, Parmesan cheese curls

Notes

Adapted from Every Day with Rachael Ray August 2007

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional information does not include garnishes.

Nutrition