Name: Caesar Deviled Eggs recipe
Ingredients: 6 large eggs: The foundation of our deviled eggs! Use large eggs for consistent sizing and a good yolk-to-white ratio. Older eggs are actually easier to peel after boiling, so if you have eggs that are a week or two old, they are perfect for this recipe. Make sure your eggs are refrigerated until you are ready to boil them.; 1/4 cup mayonnaise: Choose a good quality, full-fat mayonnaise for the richest flavor and creamiest texture. Duke’s, Hellmann’s/Best Foods, or homemade mayonnaise are all excellent choices. The mayonnaise provides the base creaminess for the deviled egg filling and carries the Caesar flavors beautifully. Avoid using salad dressing or “light” mayonnaise as they will lack the richness and flavor needed for this recipe.; 2 tablespoons grated Parmesan cheese, plus extra for garnish: Freshly grated Parmesan cheese is crucial for that authentic Caesar flavor. Pre-grated Parmesan cheese often lacks the depth of flavor and can be drier. Look for a block of Parmigiano-Reggiano or Parmesan cheese and grate it yourself using a microplane or fine grater. The Parmesan adds a salty, nutty, and umami-rich element that is essential to the Caesar profile. We’ll use some in the filling and more for a beautiful garnish.; 1 tablespoon lemon juice, freshly squeezed: Freshly squeezed lemon juice is key for the bright, tangy acidity that is characteristic of Caesar dressing. Bottled lemon juice can be used in a pinch, but fresh juice will provide a much brighter and more vibrant flavor. Lemon juice balances the richness of the mayonnaise and Parmesan and adds a refreshing citrusy note.; 1 teaspoon Dijon mustard: Dijon mustard adds a subtle tang and depth of flavor to the filling. Its slightly sharp and complex flavor profile complements the other Caesar ingredients. You can use smooth or grainy Dijon mustard depending on your preference. Avoid using yellow mustard, as its flavor is too mild and sweet for this recipe.; 1 clove garlic, minced: Freshly minced garlic is essential for that pungent, savory kick that is a hallmark of Caesar dressing. Mince the garlic finely to ensure it distributes evenly throughout the filling and releases its flavor effectively. If you are sensitive to raw garlic, you can roast the garlic clove before mincing it for a milder garlic flavor.; 1-2 anchovy fillets, finely minced (optional, but highly recommended): Anchovies are the secret ingredient that provides the characteristic umami depth and salty, savory flavor to authentic Caesar dressing. While optional for those who are hesitant about anchovies, they are highly recommended for a truly authentic Caesar Deviled Egg experience. Don’t be afraid! Finely minced, they melt into the filling and add a complex savory note without tasting overtly “fishy.” If you are using anchovy fillets packed in oil, drain them well before mincing. You can find anchovy fillets in tubes or cans at most grocery stores. For a vegetarian option, you can omit the anchovies or try a pinch of kelp granules or nutritional yeast to mimic some of the umami flavor.; 1/4 teaspoon Worcestershire sauce: Worcestershire sauce contributes another layer of umami and savory complexity to the Caesar flavor profile. It adds a subtle tang and depth that enhances the overall taste. A little goes a long way, so just a quarter teaspoon is usually sufficient.; Salt and freshly ground black pepper to taste: Seasoning is crucial to bring all the flavors together. Taste the filling after mixing and adjust the salt and freshly ground black pepper to your preference. Remember that Parmesan cheese and anchovies are already salty, so season cautiously and taste as you go.; Optional garnishes: Fresh chives, finely chopped: Chopped chives add a fresh, mild oniony flavor and a pop of green color for garnish.; Paprika: A dusting of paprika adds a touch of color and a very mild smoky sweetness.; Caesar salad croutons, finely crushed: Crushed croutons provide a delightful textural contrast and reinforce the Caesar salad theme.; Extra grated Parmesan cheese: For an extra cheesy garnish and visual appeal.; Lemon zest: A tiny sprinkle of lemon zest adds a bright citrusy aroma and visual appeal.

Ingredients

Scale

- 6 large eggs: The foundation of our deviled eggs! Use large eggs for consistent sizing and a good yolk-to-white ratio. Older eggs are actually easier to peel after boiling, so if you have eggs that are a week or two old, they are perfect for this recipe. Make sure your eggs are refrigerated until you are ready to boil them.

- 1/4 cup mayonnaise: Choose a good quality, full-fat mayonnaise for the richest flavor and creamiest texture. Duke’s, Hellmann’s/Best Foods, or homemade mayonnaise are all excellent choices. The mayonnaise provides the base creaminess for the deviled egg filling and carries the Caesar flavors beautifully. Avoid using salad dressing or “light” mayonnaise as they will lack the richness and flavor needed for this recipe.

- 2 tablespoons grated Parmesan cheese, plus extra for garnish: Freshly grated Parmesan cheese is crucial for that authentic Caesar flavor. Pre-grated Parmesan cheese often lacks the depth of flavor and can be drier. Look for a block of Parmigiano-Reggiano or Parmesan cheese and grate it yourself using a microplane or fine grater. The Parmesan adds a salty, nutty, and umami-rich element that is essential to the Caesar profile. We’ll use some in the filling and more for a beautiful garnish.

- 1 tablespoon lemon juice, freshly squeezed: Freshly squeezed lemon juice is key for the bright, tangy acidity that is characteristic of Caesar dressing. Bottled lemon juice can be used in a pinch, but fresh juice will provide a much brighter and more vibrant flavor. Lemon juice balances the richness of the mayonnaise and Parmesan and adds a refreshing citrusy note.

- 1 teaspoon Dijon mustard: Dijon mustard adds a subtle tang and depth of flavor to the filling. Its slightly sharp and complex flavor profile complements the other Caesar ingredients. You can use smooth or grainy Dijon mustard depending on your preference. Avoid using yellow mustard, as its flavor is too mild and sweet for this recipe.

- 1 clove garlic, minced: Freshly minced garlic is essential for that pungent, savory kick that is a hallmark of Caesar dressing. Mince the garlic finely to ensure it distributes evenly throughout the filling and releases its flavor effectively. If you are sensitive to raw garlic, you can roast the garlic clove before mincing it for a milder garlic flavor.

- 1–2 anchovy fillets, finely minced (optional, but highly recommended): Anchovies are the secret ingredient that provides the characteristic umami depth and salty, savory flavor to authentic Caesar dressing. While optional for those who are hesitant about anchovies, they are highly recommended for a truly authentic Caesar Deviled Egg experience. Don’t be afraid! Finely minced, they melt into the filling and add a complex savory note without tasting overtly “fishy.” If you are using anchovy fillets packed in oil, drain them well before mincing. You can find anchovy fillets in tubes or cans at most grocery stores. For a vegetarian option, you can omit the anchovies or try a pinch of kelp granules or nutritional yeast to mimic some of the umami flavor.

- 1/4 teaspoon Worcestershire sauce: Worcestershire sauce contributes another layer of umami and savory complexity to the Caesar flavor profile. It adds a subtle tang and depth that enhances the overall taste. A little goes a long way, so just a quarter teaspoon is usually sufficient.

- Salt and freshly ground black pepper to taste: Seasoning is crucial to bring all the flavors together. Taste the filling after mixing and adjust the salt and freshly ground black pepper to your preference. Remember that Parmesan cheese and anchovies are already salty, so season cautiously and taste as you go.

- Optional garnishes:
  - - Fresh chives, finely chopped: Chopped chives add a fresh, mild oniony flavor and a pop of green color for garnish.
  - - Paprika: A dusting of paprika adds a touch of color and a very mild smoky sweetness.
  - - Caesar salad croutons, finely crushed: Crushed croutons provide a delightful textural contrast and reinforce the Caesar salad theme.
  - - Extra grated Parmesan cheese: For an extra cheesy garnish and visual appeal.
  - - Lemon zest: A tiny sprinkle of lemon zest adds a bright citrusy aroma and visual appeal.

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Instructions

Step 1: Boil and Peel the Eggs

1. Place eggs in saucepan: Gently place the eggs in a single layer in a medium saucepan. Cover them with cold water by about an inch.

1. Bring to a boil: Bring the water to a rolling boil over high heat. Once boiling, remove the pan from the heat, cover it, and let it stand for 10-12 minutes for perfectly hard-boiled eggs. For slightly softer yolks, boil for 9 minutes; for very firm yolks, boil for 13 minutes.

1. Ice bath: While the eggs are standing, prepare an ice bath by filling a bowl with cold water and ice cubes.

1. Cool eggs: After 10-12 minutes, carefully transfer the hot eggs to the ice bath using a slotted spoon. Let them cool completely in the ice bath for at least 15-20 minutes. This stops the cooking process and makes them easier to peel.

1. Peel the eggs: Gently tap each egg all over on a hard surface to crack the shell. Start peeling under cool running water, working your way under the shell and membrane. The cold water helps to separate the shell from the egg white. Peel all the eggs and pat them dry with paper towels.

Step 2: Prepare the Deviled Egg Filling

1. Halve the eggs: Slice each peeled egg lengthwise in half.

1. Remove yolks: Gently scoop out the yolks from each egg half and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter or plate.

1. Mash the yolks: Using a fork, mash the egg yolks in the bowl until they are smooth and crumbly. Ensure there are no large lumps of yolk remaining for a creamy filling.

1. Add mayonnaise: Add the mayonnaise to the mashed yolks.

1. Add Caesar flavorings: Add the grated Parmesan cheese, fresh lemon juice, Dijon mustard, minced garlic, minced anchovy fillets (if using), and Worcestershire sauce to the bowl.

1. Season: Season the mixture with salt and freshly ground black pepper to taste. Start with a pinch of each and adjust to your preference.

1. Mix thoroughly: Using a fork or spatula, mix all the ingredients together until they are completely combined and the filling is smooth, creamy, and well-blended. Taste the filling and adjust seasoning as needed, adding more lemon juice for tanginess, Parmesan for saltiness, or pepper for a bit of spice.

Step 3: Fill and Garnish the Deviled Eggs

1. Fill egg whites: There are several ways to fill the egg whites:
  - - Spoon filling: Using a small spoon, carefully spoon the deviled egg filling into the cavity of each egg white half, mounding it slightly.
  - - Piping bag (for a neater look): Transfer the deviled egg filling to a piping bag fitted with a star tip or a plain round tip. Pipe the filling into the egg white halves in a decorative swirl or rosette. This method creates a more polished and professional-looking deviled egg. If you don’t have a piping bag, you can use a zip-top bag with a corner snipped off.

1. Garnish (optional): Garnish the Caesar Deviled Eggs as desired:
  - - Sprinkle with extra grated Parmesan cheese: A simple and classic garnish that reinforces the Caesar flavor.
  - - Top with finely chopped fresh chives: Adds a fresh green color and mild oniony flavor.
  - - Dust with paprika: Provides a touch of color and a hint of smoky sweetness.
  - - Place a tiny crushed crouton on top: Adds a delightful crunch and visual cue to the Caesar salad inspiration.
  - - Sprinkle with lemon zest: For a bright citrusy aroma and visual appeal.

Step 4: Chill and Serve

1. Chill before serving: Cover the platter of filled and garnished Caesar Deviled Eggs loosely with plastic wrap and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld together and the filling to firm up slightly. You can chill them for up to 2-3 hours before serving.

1. Serve chilled: Serve the Caesar Deviled Eggs chilled as an appetizer or side dish. They are best enjoyed within a few hours of preparation for optimal freshness and flavor.

Nutrition

Serving Size: one normal portion
Calories: 80-100
Sugar: 1 gram
Sodium: 80-120 mg
Fat: 6-8 grams
Saturated Fat: 2-3 grams
Unsaturated Fat: 3-5 grams
Carbohydrates: 1-2 grams
Protein: 4-5 grams
Cholesterol: 90-110 mg