Cesar Deviled Eggs

Cesar Deviled Eggs
  • Cook Time
  • Prep Time
  • 10Servings


  • 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


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.

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.

Spoon the yolk mixture into the reserved egg whites, sprinkle with paprika and top with a cheese curl.