Happy early Easter! This will probably be my one and only Easter post this year because Nick and I are headed off for an adventure this weekend!
Since I’ve already devoured several bags of Easter candy this year, I decided to steer clear of making any fun bunny-themed sweets. Check out the Easter treats I made last year! This year, I decided to make a different kind of Easter egg… the deviled kind!
I was trying to think of a creative take on deviled eggs. I was think Mexican, maybe with some cumin or cilantro. The idea wasn’t really coming together, and then suddenly I thought of the Homemade Caesar Salad Dressing I made recently, which had raw egg yolks in it. Egg yolks! Caesar dressing! It seemed perfect. I whipped these babies up with all the classic Caesar ingredients, and wow, were they tasty!
Caesar Deviled Eggs
- 1 dozen large eggs
- 1 garlic clove, minced
- 3 anchovy fillets, minced
- 1/4 cup grated Parmesan cheese
- 1 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Juice of 1 small lemon
- Salt & pepper, to taste
To hard boil the eggs, place them in a pot in a single layer. Cover them with cold water. Cover and bring the water to a rolling boil. Once it is boiling, turn the heat off and leave covered for 10 minutes. After 10 minutes, drain the water and submerge the eggs in ice water until completely cooled.
Peel the eggs and carefully cut them in half lengthwise. Remove the yolks and place them in a food processor or a bowl (if you have an immersion blender).
Add the remaining ingredients to the yolks. Blend everything until smooth. Transfer the filling into a pastry bag (a ziplock bag with a corner cut off will work), and pipe filling into each egg white.
Serve on a bed of romaine for the full Caesar effect!
WARNING: these suckers will give you some serious garlic breath. But it’s 100% worth it. They were so flavorful. They tasted just like a Caesar salad bite! These are a perfect Easter or anytime appetizer or snack. We couldn’t stop eating them!
Have a happy Easter and see you next week with some details on our adventure!
What a fabulous idea!! Sounds amazing. Thanks for sharing.
Sounds great! I wont to try it, but I’m not a fan of anchovy. Do you have any suggestions for substituting the anchovy?
You can skip them altogether and add a bit of extra salt… they give the classic Caesar flavor, but they’d be delicious without them as well!