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Caesar Deviled Eggs

Caesar deviled eggs with creamy yolk filling and classic Caesar flavors. Hard-boiled eggs are chilled, peeled, piped, then finished with romaine, mini croutons, and shaved Parmesan.
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Prep Time 25 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 175
Ingredients Method Notes

Ingredients
  

hard-boiled eggs
  • 12 large eggs
caesar yolk filling
  • 0.3333333333 cup mayonnaise
  • 2 tbsp Parmesan
  • 2 anchovy fillets minced
  • 1 tsp anchovy paste optional substitute
  • 1 small clove garlic grated
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.5 tsp Worcestershire sauce
  • 0.25 tsp black pepper to taste
garnish
  • 0.5 cup shaved Parmesan
  • 1 cup mini croutons
  • 1 cup thin romaine strips

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil over high heat; cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the Caesar filling
  1. Mash the yolks with mayonnaise, Parmesan, minced anchovy (or anchovy paste), grated garlic, Dijon mustard, lemon juice, and Worcestershire until smooth.
  2. Season the filling with plenty of black pepper.
  3. Pipe the filling into the egg whites.
Garnish and serve
  1. Top each deviled egg with a thin romaine strip.
  2. Top each deviled egg with a mini crouton.
  3. Finish each with shaved Parmesan and serve.

Notes

For the cleanest filling, mash the yolks until truly smooth before piping; if it feels thick, add a tiny spoon of mayonnaise. Store assembled deviled eggs in the refrigerator up to 2 days, and keep garnishes separate if you want extra crunch. Freeze the filling only (up to 1 month) and assemble fresh after thawing; this is not a good freezer dish for egg whites. For a lighter option, use light mayonnaise in the yolk mixture while keeping the same Parmesan and anchovy for that classic Caesar punch.