Caesar Deviled Eggs Recipe

Caesar salad and deviled eggs are like a lock and key—two totally completely different objects that match collectively in excellent unison. The deviled egg is eggy and mayonnaisey, which calls to the egg-enriched, emulsified Caesar dressing. The Caesar is peppery and garlicky and tacky, with the umami power of Dijon and Worcestershire sauce and anchovies, all issues which might be completely at residence with an egg. Placing them collectively is a no brainer.

There’s little or no to say about how this recipe works: Exhausting boil some eggs, scoop out the yolks, and blend them with Caesar-y flavorings. I’ve written this recipe to work with my Caesar mayo, which, as I made clear in that recipe, is nothing greater than a thicker model of a Caesar dressing (which is basically only a skinny mayo). The Caesar mayo works properly as a result of it delivers nearly every little thing the yolks must make the deviled egg filling, however I acknowledge that it is likely to be annoying to have to organize a Caesar mayo only for this, so I additionally supply directions on the best way to taste the yolks if utilizing a fundamental mayonnaise as a substitute—simply combine in a little bit of Dijon, garlic, black pepper, further Parm, lemon juice, and each Worcestershire and fish sauce and you may kind of have it nailed. (Plus, as I level out within the recipe observe on the backside, you may additionally simply use Caesar dressing, which can make a thinner yolk filling, however it’d work in a pinch.)

After piping the yolks filling into the egg white halves, I garnish them with enjoyable stuff to additional evoke the spirit of Caesar salad, together with a plump anchovy fillet, a shaving of Parmigiano-Reggiano and piece of romaine, and a few toasted breadcrumbs as a nod to the salad’s important croutons.

For anybody who loves deviled eggs, briny, salty anchovies, and every little thing else that makes a Caesar nice, that is the proper chunk.