Cesar Deviled Eggs

August 2007
Cesar Deviled Eggs

by 3 people

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Makes: 10 servings

Prep: 10 mins

Cook: 15 mins

  • 10 large eggs
  • 3 flat anchovy fillets, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup extra-virgin olive oil
  • Salt and pepper
  • Paprika, for sprinkling
  • 20 small Parmesan cheese curls, for garnish
  1. Place the eggs in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil, remove from the heat, cover and let stand for 10 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to cool.
  2. Peel the eggs, then halve lengthwise. Using a small spoon, scoop out the yolks and place in a medium bowl. Arrange the egg whites, cut-side up, on a serving platter. Add the anchovies and garlic to the yolks and, using a fork, mash together. Stir in the lemon juice, mayonnaise and Worcestershire sauce. Gradually stir in the olive oil; season to taste with salt and pepper.
  3. Spoon the yolk mixture into the reserved egg whites, sprinkle with paprika and top with a cheese curl.
  • Spoon the egg-yolk mixture into a plastic bag, snip off a tiny corner and squeeze to quickly and easily fill the egg whites.