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Caesar Deviled Eggs

Caesar deviled eggs with creamy, classic Caesar filling and a smooth yolk mixture. Boiled, chilled, and piped for tidy halves topped with shaved Parmesan, mini croutons, and thin romaine.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 stock pot

Method
 

Boil and chill 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. Chill the eggs in an ice bath for 10 minutes, then peel them. Halve each egg lengthwise and set the whites aside.
Make the Caesar yolk filling
  1. Mash the yolks with mayonnaise, grated Parmesan, minced anchovy fillets (or anchovy paste), grated garlic, Dijon mustard, lemon juice, and Worcestershire sauce until smooth. Aim for a thick, pipeable texture.
  2. Season the filling with plenty of black pepper. Mix again briefly so the pepper is evenly distributed.
Fill and garnish
  1. Pipe the filling into the egg white halves. Fill them to the top for a neat deviled-egg finish.
  2. Top each with a romaine strip, a mini crouton, and shaved Parmesan. Add a light final crack of black pepper if desired for visibility.

Notes

For the smoothest filling, mash the yolks thoroughly before mixing in the Caesar ingredients so the anchovy and garlic distribute evenly. Store assembled deviled eggs in the refrigerator up to 2 days; garnish is best fresh but you can refrigerate and serve cold. Freezing is not recommended due to texture changes in the whites. For a lighter option, use light mayonnaise and reduce the Parmesan slightly while keeping the anchovy for the classic Caesar punch.