Cesar Deviled Eggs Tracy Saelinger   From Every Day with Rachael Ray August 2007 MAKES TWENTY Prep Time: 10 min (plus cooling) Cook Time: 15 min 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.

Fig and Cheese Purses BLT Chopped Salad Slippers Slender Sallies Baked Beans with Burnt Ends Fried Pickles See All Starters & Sides See All Recipes ADVERTISEMENT

ADVERTISEMENT