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Caesar Deviled Eggs

Caesar deviled eggs with creamy yolk filling and Parmesan-garlic flavor, finished with romaine, mini croutons, and black pepper. Boiled eggs are standing-steeped for a clean yolk texture, then chilled for easy peeling.
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Prep Time 25 minutes
Cook Time 12 minutes
chill 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Caesar filling
  • 0.3333 cup mayonnaise
  • 2 tbsp grated Parmesan
  • 2 anchovy fillets minced, or use anchovy paste if preferred
  • 1 tsp anchovy paste use if not using fillets; keep amount at 1 tsp
  • 1 small clove garlic grated
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.5 tsp Worcestershire sauce
  • 0.25 black pepper to taste
Garnish
  • 1 shaved Parmesan
  • 1 mini croutons
  • 1 thin romaine strips

Equipment

  • 1 sheet pan

Method
 

Boil and chill eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil. Cover, remove from heat, and let stand 12 minutes.
  2. Transfer eggs to an ice bath and chill for 10 minutes. Peel and halve lengthwise.
Make the Caesar yolk filling
  1. Mash the yolks with mayonnaise until smooth. Add grated Parmesan and mash again until fully incorporated.
  2. Mix in minced anchovy fillets and grated garlic until smooth. Stir in Dijon mustard, lemon juice, and Worcestershire sauce, then mash until creamy.
  3. Season the filling with plenty of black pepper. Taste and adjust so it’s boldly seasoned.
Fill and garnish
  1. Pipe the filling into the egg whites. Use a steady pressure so each half is mounded.
  2. Top each egg with a thin romaine strip, a mini crouton, and shaved Parmesan. Finish with an extra crack of black pepper if desired.

Notes

For the cleanest deviled egg shells, chill the halved eggs briefly before piping so the filling holds its shape. Store leftovers covered in the refrigerator up to 3 days (best texture within 48 hours). Freezing is not recommended for deviled eggs. For a lighter option, use light mayonnaise and swap in 1 tbsp plain Greek yogurt for part of the mayo to keep the filling creamy.