Deviled Eggs Dressed Up
Try this easy Caesar twist
Posted by Arwen Mosher
in Food
on Wednesday, January 18, 2012 9:00 AM
Smitten Kitchen is my favorite food blog, and last month she had recipe for Caesar salad deviled eggs that I bookmarked immediately. Then I got busy with cooking for Christmas and forgot all about it.
Fast forward to January when - having resolved to add protein to my diet - I pulled the recipe up again, only to discover upon careful reading that it’s fairly fussy. It involves two pans and a mixing bowl, and at least four ingredients I don’t usually have on hand. It looks like the extra trouble would be worth it for a party appetizer, but I didn’t want to bother for at-home snack food.
So instead, I grabbed stuff from the cupboards and fridge and came up with my own simpler version. I’m sure it’s not quite as delicious, but my husband and I were both big fans.
Want the recipe? Here it is. And if you happen not to have or prefer some of these ingredients, change it up! I think this one’s infinitely adaptable.
Caesar Salad Deviled Eggs
adapted from Smitten Kitchen
6 large eggs
2 Tbsp mayonnaise
2 tsp Dijon mustard
1/4 tsp Worcestershire sauce
1/2 tsp lemon juice
1/4 tsp garlic powder
1 tsp anchovy paste (optional)
salt and pepper
croutons, preferably Caesar-flavored
12 small romaine lettuce leaves*
grated Parmesan cheese
1. Hard-boil the eggs by your preferred method. (I’m still working on perfecting mine, but I currently do this: cover eggs with cold water, bring to a boil, let boil for two minutes, cover and remove from heat, and let sit for another 15 minutes. Rinse and let sit in very cold water to cool, then refrigerate.) Peel them, cut them in halves, and remove the yolks.
2. In a small bowl, mash yolks with mayonnaise, mustard, Worcestershire sauce, lemon juice, garlic powder, and anchovy paste. Add salt and pepper, then additional small amounts of other ingredients until the mixture is to your taste. Fill egg whites with the yolk mixture.
3. Put the croutons in a small zip-lock bag and crush them with a rolling pin until crumbs reach your desired consistency.
4. To serve, top each lettuce leaf with an egg half. Sprinkle with croutons and grated Parmesan cheese, to taste. Crunch down and enjoy!
*Note: I didn’t have any romaine leaves so I didn’t use them, but I think serving these eggs with lettuce would add to the “Caesar salad” aspect and definitely kick the freshness/crunch/flavor up a notch, so I’ve still included them in the recipe.
image credit
By submitting this form, you give Faith And Family Magazine permission to publish this comment.
Comments will be published at our discretion, and may be edited for clarity and length. For best formatting, please
limit your response to one paragraph and don't hit "enter" to force line breaks.
Print Blog
Email a Friend