Go Back

Caesar Deviled Eggs

Caesar deviled eggs with creamy Parmesan-anchovy filling and a classic Dijon-lemon punch. Hard-boiled eggs are cooled, yolks are mashed smooth, then piped and finished with romaine, mini croutons, and shaved Parmesan.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Italian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.333 cup mayonnaise
  • 2 tbsp grated Parmesan
  • 2 anchovy fillets minced, or use anchovy paste
  • 1 tsp anchovy paste use if not using fillets
  • 1 clove garlic small, grated
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.5 tsp Worcestershire sauce
  • 1 black pepper to taste
Garnish
  • 1 shaved Parmesan
  • 1 mini croutons
  • 1 thin romaine strips

Equipment

  • 1 sheet pan

Method
 

Boil, cool, and prep the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel the eggs and halve them lengthwise.
Make the Caesar filling
  1. Mash the yolks with mayonnaise, grated Parmesan, anchovy fillets (or anchovy paste), grated garlic, Dijon mustard, lemon juice, and Worcestershire until smooth. Stop and scrape the mixture down as needed for a silky texture.
  2. Season the mixture with plenty of black pepper. Mix until the color looks even and the pepper is well distributed.
Fill and garnish
  1. Pipe the filling into the egg white halves. Fill each well so the tops are slightly domed.
  2. Top each egg with a thin romaine strip, a mini crouton, and shaved Parmesan. Finish with another crack of black pepper if desired.

Notes

For the cleanest deviled look, chill the eggs thoroughly before peeling, then keep the filling refrigerated until piping. Store assembled eggs in an airtight container in the refrigerator for up to 2 days; garnish right before serving for best crunch. If you want a milder flavor, reduce or omit the anchovy and use extra Parmesan instead (still keep the Worcestershire for the Caesar depth).