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Caesar salad deviled eggs

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 minutes
Cook Time 10 minutes
Chill Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 12 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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