Caesar Deviled Eggs

Caesar Deviled Eggs
  • 12Servings


  • 1 dozen organic eggs
  • 3 - 4 tablespoons mayonnaise
  • 1 clove garlic, grated
  • 1 teaspoon worcestershire sauce
  • 2 teaspoons anchovy paste
  • Juice of half a lemon
  • One handful of grated Parmiagiano-Reggiano
  • Salt and pepper
  • Finely chopped romaine lettuce hearts, for garnishing


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.