Caesar Deviled Eggs Recipes
CAESAR DEVILED 6-MINUTE EGGS
Steps:
- Add the eggs to a small pot with cold water to cover. Bring to boil, then lower the heat and simmer gently for 6 minutes. Remove the pot from the heat and use a slotted spoon to transfer the eggs to a bowl of ice water, cracking the eggs slightly to make them easier to peel. When cooled slightly, remove the shells with a spoon, then set the eggs aside to cool completely.
- Meanwhile, combine the mayonnaise, garlic and Parmesan in a small bowl; mix well. Transfer to a pastry bag with the tip cut off.
- Heat 2 tablespoons olive oil in a small sauté pan over medium heat. When the oil is glistening, add the anchovies and capers; sauté until beginning to crisp. Stir in the panko and cook until beginning to toast, about 3 minutes. Remove from the heat and set aside.
- Cut the eggs in half lengthwise. Pipe the desired amount of mayonnaise mixture--1 to 2 tablespoons--onto each egg yolk. Top with the panko mixture, 1 shaving of Parmesan, and some lemon zest and parsley. Serve.
CAESAR DEVILED EGGS
Enjoy this delicious appetizer made using eggs and Caesar dressing - ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- Cut eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; reserve egg white halves.
- Mash yolks, mayonnaise, dressing mix (dry) and onions until fluffy. Carefully spoon yolk mixture into egg white halves.
- Top each egg half with about 1/2 teaspoon caviar and a thyme sprig.
Nutrition Facts : Calories 85, Carbohydrate 7 g, Cholesterol 120 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 85 mg
CAESAR STUFFED EGGS
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.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 1 dozen
Number Of Ingredients 9
Steps:
- 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.
CAESAR DEVILED EGGS
All hail these simple Caesar Deviled Eggs! Just blend dressing and Parm with the hard-cooked yolks and top with mini croutons. A triumph of simplicity.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Cut eggs lengthwise in half. Remove yolks; place in medium bowl.
- Add dressing; beat with mixer until blended. Add cheese; mix well.
- Spoon or pipe egg yolk mixture into centers of egg whites. Top with croutons just before serving.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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CAESAR DEVILED EGGS RECIPE - TABLESPOON.COM
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Servings 12Total Time 25 minsCategory Side DishCalories 170 per serving
- In 8-inch skillet, melt butter over medium-low heat; add bread crumbs. Cook and stir 3 to 5 minutes or until toasted. Pour into small bowl; stir in 1 tablespoon Parmesan cheese. Set aside.
- Cut eggs lengthwise in half. Slip out yolks into medium bowl, and mash with fork. Stir in mayonnaise, the remaining Parmesan cheese, garlic, Worcestershire sauce, lemon juice, pepper and salt. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle bread crumb mixture over eggs. Cover and refrigerate until ready to serve. Spread romaine evenly on large platter; place eggs on top.
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- Place the eggs in a pot, cover with cold water and bring to a full boil. Turn off the heat, cover and let stand for 10 minutes; drain and run under cold water until cool enough to handle.
- Peel the eggs and halve lengthwise (or trim the tops to expose the yolks, then trim the bottoms to stand the eggs upright). Remove the yolks; transfer to a bowl. Add 3 tbsp. mayo, garlic, worcestershire and black pepper. Add a handful of grated parmigiano- reggiano, the juice of half a lemon and 2 tsp. anchovy paste. Mash until smooth; add the remaining mayo if the mixture is dry.
- Cut a corner off a resealable plastic bag; fill it with the yolk mixture. Pipe into the egg whites. Garnish with finely chopped romaine lettuce leaves from the heart.
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