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Caesar Salad Deviled Eggs

Caesar Salad Deviled Eggs: Zesty Bites Everyone Will Love

Caesar Salad Deviled Eggs are a delightful twist on the classic appetizer, featuring zesty flavors and creamy textures everyone's sure to enjoy.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizers
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 6 large Eggs Opt for older eggs for easier peeling.
  • 1/2 cup Mayonnaise Adjust to your liking.
  • 1 tablespoon Dijon Mustard Adds a zesty kick.
  • 1 teaspoon Worcestershire Sauce Optional for vegetarian style.
  • 1 tablespoon Lemon Juice Freshens the mixture.
  • 2 tablespoons Fresh Parsley Chopped.
  • to taste Salt & Pepper Essential seasonings.
  • 1 clove Garlic Minced.
  • 1 fillet Anchovy Can be omitted for vegetarian.
For the Topping
  • 1/2 cup Panko Bread Crumbs Toast for extra flavor.
  • 1 teaspoon Lemon Zest Infuses brightness.
  • 1 tablespoon Olive Oil Used for sautéing.
For Serving
  • 1 head Romaine Lettuce Fresh leaves for serving.

Equipment

  • Saucepan
  • Mixing Bowl
  • skillet
  • spoon or piping bag

Method
 

Step-by-Step Instructions
  1. Boil the eggs by placing them in a saucepan covered with cold water. Bring to a boil, cover, then simmer for 10 minutes.
  2. Once cooked, cool the eggs in an ice water bath for 5 to 10 minutes.
  3. Peel the cooled eggs and separate the yolks, mixing them with the filling ingredients until smooth.
  4. Prepare the topping by sautéing olive oil with garlic and anchovy, then add panko and lemon zest, toasting until golden.
  5. Fill the egg white halves with the yolk mixture and top with the crunchy panko. Serve on romaine leaves.

Nutrition

Serving: 1pieceCalories: 100kcalCarbohydrates: 5gProtein: 6gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 186mgSodium: 150mgPotassium: 60mgVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For best results, use older eggs for easier peeling and assemble deviled eggs just before serving to maintain crunch.

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