Caesar Deviled Eggs
Caesar Deviled Eggs offer a bold and elegant twist on classic deviled eggs by incorporating the savory flavors of Caesar salad. Creamy, tangy, and packed with umami from anchovy paste and Parmesan cheese, these bite-sized appetizers are perfect for parties and easy to prepare with common ingredients.
- Author: Lilly
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 deviled egg halves 1x
- Category: Appetizers
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Eggs
Filling
- 4 tablespoons Caesar dressing
- 1 teaspoon anchovy paste
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- Freshly ground black pepper, to taste
Garnish
- Chopped fresh parsley, for sprinkling
- Cook and Peel Eggs: Start by boiling the eggs until hard-boiled, about 10 to 12 minutes. Transfer them immediately to an ice bath to stop cooking and to make peeling easier. Once cooled, carefully peel each egg without damaging the whites.
- Prepare the Filling: Slice the eggs in half lengthwise and gently remove the yolks. In a medium bowl, mash the yolks together with Caesar dressing, anchovy paste, grated Parmesan, lemon juice, and Dijon mustard until the mixture is smooth and creamy. Season with freshly ground black pepper to taste.
- Fill the Egg Whites: Using a spoon or a piping bag, fill each egg white half generously with the creamy yolk mixture to maximize flavor in every bite.
- Garnish and Chill: Sprinkle chopped fresh parsley over the filled eggs for a pop of color and freshness. Cover the eggs and refrigerate for at least 30 minutes to allow flavors to meld and to chill before serving.
Notes
- Ensure eggs are perfectly cooked by boiling for 10–12 minutes and cooling rapidly in ice water.
- Mash yolks thoroughly for a smooth filling and evenly incorporate all filling ingredients.
- Taste the filling before spooning and adjust lemon juice or anchovy paste to intensify flavor if desired.
- Use a piping bag with a decorative tip for an elegant presentation of the filling.
- These deviled eggs can be made a day ahead to enhance flavors and save time on serving day.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 110 kcal
- Sugar: 0.5 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 185 mg
Keywords: Caesar deviled eggs, deviled eggs recipe, party appetizers, Caesar salad flavors, anchovy deviled eggs, easy party snacks