Caesar Stuffed Eggs Rachael Ray Recipes
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-STUFFED EGGS (RACHAEL RAY)
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
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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