Go Back

Caesar Deviled Eggs

Caesar deviled eggs with a creamy yolk filling made smooth with Parmesan and anchovy. Boil the eggs, chill, peel, pipe the filling, and finish with shaved Parmesan plus crisp crouton and romaine for a classic Caesar vibe.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs
mayonnaise
  • 0.33 cup mayonnaise
grated Parmesan
  • 2 tbsp grated Parmesan
anchovy fillets or anchovy paste
  • 2 anchovy fillets, minced or use anchovy paste
  • 1 tsp anchovy paste use if not using fillets
garlic
  • 1 small clove garlic, grated
Dijon mustard
  • 1 tsp Dijon mustard
lemon juice
  • 1 tsp lemon juice
Worcestershire sauce
  • 0.5 tsp Worcestershire sauce
black pepper
  • 0.25 tsp black pepper to taste
garnish
  • 1 shaved Parmesan for garnish
  • 1 mini croutons for garnish
  • 1 thin romaine strips for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise.
Make the Caesar filling
  1. Mash the yolks with mayonnaise, grated Parmesan, anchovy fillets, grated garlic, Dijon mustard, lemon juice, and Worcestershire sauce until smooth. Stir until the mixture looks creamy and evenly combined.
  2. Season the filling with plenty of black pepper. Mix again briefly so the pepper is distributed.
  3. Pipe the filling into the egg whites. Fill each half fully so the top is slightly mounded.
Garnish and serve
  1. Top each deviled egg with a thin romaine strip, a mini crouton, and shaved Parmesan. Finish with a final crack of black pepper if desired.

Notes

Pro tip: for easier peeling, keep the eggs at a full boil only briefly, then remove from heat immediately and let them finish at rest before the ice bath. Store assembled deviled eggs covered in the fridge for up to 2 days; garnish with romaine and croutons right before serving for best crunch. Freezing isn’t recommended because the yolk filling texture softens. For a lighter option, use light mayonnaise (the filling still stays pipeable).