Caesar Salad Deviled Eggs take everything you love about the classic salad and pack it into a creamy, savory bite. The yolk filling is blended with anchovy, garlic, lemon, and Parmesan to echo the bold flavors of Caesar dressing. Finished with a little lettuce, shaved Parmesan, and a crunchy crouton on top, these deviled eggs are dressed to impress.

They’re a clever way to serve deviled eggs with a twist, especially for brunches, potlucks, or appetizer tables where you want something a bit unexpected. Each bite is rich, tangy, and has that umami punch you expect from a great Caesar. Plus, they’re just plain fun to serve.

Helpful Tips

Use a microplane: Grating the garlic and Parmesan very finely helps them blend smoothly into the filling.
Go easy on the anchovy: One is usually enough for flavor without overwhelming the mix. Add a bit more if you love that briny kick.
Garnish just before serving: Lettuce and croutons are best when fresh and crisp, so add them at the last minute to keep the texture right.

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Caesar Salad Deviled Eggs

Caesar Salad Deviled Eggs take everything you love about the classic salad and pack it into a creamy, savory bite.

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Prep Time 10

Cook Time 10

Chill Time 15

Total Time 35

Course Appetizer

Cuisine American

Servings Deviled Eggs

Calories 52 kcal

Ingredients

6 large eggs
2 tablespoons mayonnaise
1 anchovy minced
1 small garlic clove minced
2 tablespoons Parmesan cheese grated
1/4 teaspoon worcestershire sauce
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Romaine lettuce Parmesan cheese shavings and small croutons, for garnish (optional)

Instructions

Set your cold eggs in cold water in a pot and bring to a boil. Lower the heat, and let the eggs simmer for 10 minutes. When done, remove the eggs from the pot and set in a bowl of ice water to cool for 15 minutes.
Peel the eggs. Cut them in half lengthwise.
Pop the yolks out into a bowl. Set the egg whites on a platter.
Mash yolks with a fork until crumbly, then mix in mayonnaise, anchovy, garlic, Parmesan, worcestershire sauce, lemon juice, Dijon mustard, salt and pepper.
Transfer to a piping bag (or Ziploc with the tip cut off) and pipe into each egg white, slightly overfilling.
Top with a small piece of romaine lettuce, Parmesan cheese shaving, and crouton.

Nutrition

Calories: 52kcalCarbohydrates: 0.5gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 84mgSodium: 119mgPotassium: 38mgFiber: 0.1gSugar: 0.2gVitamin A: 128IUVitamin C: 1mgCalcium: 24mgIron: 0.4mg

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