Caesar Salad Deviled Eggs

Introduction

You’re about to elevate two beloved classics into one stunning appetizer. These Caesar Salad Deviled Eggs capture the creamy, garlicky, and umami-rich flavors of a Caesar salad in a perfectly portable form. They’re the ideal show-stopping starter for your next dinner party or picnic.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Servings: 12 deviled egg halves

Ingredients

• 6 large eggs
• 1 anchovy (minced)
• 1 small garlic clove (minced)
• 1/4 cup Greek yogurt
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• Romaine lettuce, Parmesan cheese shavings and small croutons, for garnish (optional)

Instructions

1. Place the eggs in a single layer in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
2. Immediately remove the pan from the heat, cover, and let stand for 12 minutes.
3. Prepare an ice bath in a large bowl. After 12 minutes, transfer the hot eggs to the ice bath using a slotted spoon. Let cool completely, about 10 minutes.
4. Peel the cooled eggs. Slice each egg in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Arrange the white halves on a serving platter.
5. To the yolks, add the minced anchovy, minced garlic, Greek yogurt, grated Parmesan, olive oil, lemon juice, Dijon mustard, salt, and pepper.
6. Mash and mix the ingredients together with a fork until very smooth and fully combined.
7. Spoon or pipe the yolk mixture evenly into the hollows of the egg white halves.
8. Garnish each egg half with a small piece of Romaine lettuce, a Parmesan shaving, and a small crouton, if desired. Serve immediately or chill until ready to serve.

Variations

• Herbed Finish: Add a light sprinkle of finely chopped fresh parsley or chives over the top of the filled eggs for a pop of color and freshness.
• Crispy Topper: Instead of garnishing with whole croutons, pulse a few croutons into coarse crumbs and sprinkle them over the eggs for easier eating.
• Make-Ahead Filling: Prepare the yolk filling a day ahead, store it covered in the refrigerator, and fill the egg whites just before serving to save time.
• Piping Bag Upgrade: For a more elegant presentation, spoon the filling into a zip-top bag, snip off a corner, and pipe it into the egg whites.

Tips for Success

• For the easiest peel, use eggs that are at least a week old. The ice bath step is also crucial for easy peeling.
• To ensure a perfectly smooth filling, press the yolk mixture through a fine-mesh sieve after mashing, or use a small food processor to blend it.
• Let the filled eggs chill, covered, in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld and the filling to set slightly.
• Mince the anchovy and garlic as finely as possible to ensure their flavors distribute evenly without any large, overpowering bites.

Storage & Reheating

Store any leftover deviled eggs in a single layer in an airtight container in the refrigerator for up to 2 days. The filling may soften slightly, and the whites may become a bit damp, so they are best enjoyed fresh. This dish is served cold and should not be reheated.

FAQ

Can I omit the anchovy?

Yes, you can omit it for a vegetarian version, but it provides the classic, savory umami flavor of a Caesar dressing. For a similar depth, you could add a tiny dash of Worcestershire sauce (though it contains anchovies) or simply rely on the Parmesan and garlic.

Is there a substitute for Greek yogurt?

While Greek yogurt provides a tangy creaminess, you can use an equal amount of full-fat mayonnaise if you prefer a more traditional deviled egg richness.

My filling is too thick. How can I thin it?

Add an extra 1/2 teaspoon of lemon juice or olive oil and mix until you reach your desired consistency.

How do I transport these to a party?

Use a deviled egg carrier, or place the filled eggs in a container with a snap-tight lid, using parchment paper between layers to prevent slipping. Pack the optional garnishes separately and add them just before serving.

Why did my egg yolks turn grayish-green?

This is a harmless reaction that occurs when eggs are overcooked. Following the 12-minute steep time and immediate ice bath should prevent this.

Can I double this recipe?

Absolutely. Simply double all the ingredients. You may need to use a larger bowl to mix the filling.