Caesar Stuffed Eggs Recipes

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CAESAR STUFFED EGGS



Caesar Stuffed Eggs image

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

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

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.

CAVIAR STUFFED EGGS



Caviar Stuffed Eggs image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

6 hard boiled eggs, halved
1/4 cup sour cream
3 tablespoons chives, plus more, for garnish
1 lemon, juiced
1/2 teaspoon wasabi powder or dry mustard
4 ounces salmon caviar

Steps:

  • Remove the yolks from the eggs. Mash the yolks, then mix them with the sour cream, chives, lemon juice, and wasabi. Fill this mixture decoratively back into the whites. Top with salmon caviar and garnish with the chives.

CAESAR-STUFFED EGGS (RACHAEL RAY)



Caesar-Stuffed Eggs (Rachael Ray) image

Simply a great alternative to the age old stuffed egg. This was a RR recipe, but I customized it to my own liking and made it a bit simpler.

Provided by Wing-Man

Categories     Very Low Carbs

Time 40m

Yield 12 pieces, 6 serving(s)

Number Of Ingredients 10

12 eggs
1/2 tablespoon Worcestershire sauce
1 teaspoon minced garlic
3 tablespoons mayonnaise
2 teaspoons anchovy paste (I used mashed anchovies)
1/2 small white onion (diced, or 1/3 cup)
1/4 cup parmesan cheese (grated)
1 teaspoon lemon juice
salt (to taste)
black pepper (to taste)

Steps:

  • Place eggs in a large stockpot and fill halfway with water. Set burner on high and cover pot. When water comes to a boil turn off the heat, cover and let sit for 10 minutes.
  • Run cold water in pot until eggs can be handled by hand. Remove shells and discard.
  • Slice eggs in half and remove yolks.
  • Place yolks and remaining ingredients into mixing bowl and mix thoroughly.
  • Scoop mixture into egg halves.
  • Enjoy!

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  • Put all ingredients into a blender and buzz away for a couple of minutes or until it's super-smooth.
  • Cut eggs in half lengthwise and put the yolks in a bowl. Add all of the Caesar dressing and whisk away until you get the smoothness you want. If you want it to be completely smooth, you could use a hand-mixer, but I just used what my mama gave me and it worked out just fine!
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