Photo: Caesar Stuffed Eggs Recipe
This is the one I am famous for, and it's by far my most requested stuffed egg. It tastes exactly (or, eggs-actly) like a Caesar salad.
Ingredients
- 12 large hard-boiled eggs, peeled
- 1 small clove garlic
- 2 teaspoons anchovy paste
- A handful grated Parmigiano-Reggiano
- 3 to 4 tablespoons mayonnaise, just enough to bind
- 1 teaspoon Worcestershire sauce
- Juice of 1/2 lemon
- 1 teaspoon coarse black pepper
- 2 romaine lettuce leaves, from the heart, finely chopped
Directions
Cut the fat rounded ends off the eggs and scoop the yolks into a bowl. Stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce. Mash until smooth and check the seasonings.
Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped lettuce.
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By mulberry227
on November 29, 2012
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These were delish!! Plan to make them again.
By Saiydah
on November 25, 2012
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My family loved It!! Def a new family fav! Thanks Rach!
By Hoevy
Mason, OH
on July 25, 2012
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I made this recipe for a family gathering and it was a disaster! Another family member at the gathering also brought a typical recipe of deviled eggs and they were gone after dinner. I had 3/4 of my eggs left over and ended up throwing them away. No one liked them because of the anchovy paste. It is very strong. It's important to note that my family is not picky. One young child at our gathering spit the egg out. I made this recipe based on the other reviews and it was a mistake. I suggest if you decide to make this recipe leave out the anchovy paste or add very little at a time. A few family members commented that I stick with the regular recipe I usually use.
Read all 7 reviews