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Caesar Deviled Eggs

Caesar deviled eggs with a creamy yolk filling made smooth with Parmesan, anchovy, garlic, Dijon, lemon, and Worcestershire. Chilled eggs are peeled and halved, then piped and finished with romaine, mini croutons, and shaved Parmesan.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Italian-American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled egg filling
  • 0.3333 cup mayonnaise
  • 2 tbsp grated Parmesan
  • 2 fillets anchovy fillets, minced or use anchovy paste (1 tsp) instead
  • 1 small clove garlic grated
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.5 tsp Worcestershire sauce
  • black pepper to taste
Garnish
  • 1 Shaved Parmesan
  • 1 mini croutons
  • 1 thin romaine strips

Equipment

  • 1 sheet pan

Method
 

Boil, chill, and peel
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Transfer eggs to an ice bath and chill for 10 minutes, then peel and halve lengthwise with the cut side up (visual cue: yolks should be fully set, not shiny).
Make Caesar yolk filling
  1. Mash the yolks with mayonnaise, grated Parmesan, anchovy, grated garlic, Dijon mustard, lemon juice, and Worcestershire until smooth (visual cue: mixture should look creamy and uniform).
  2. Season with plenty of black pepper (visual cue: specks of pepper visible throughout).
Fill and garnish
  1. Pipe the filling into the egg whites (visual cue: filling should mound slightly above the rim).
  2. Top each deviled egg with a thin romaine strip, a mini crouton, and shaved Parmesan (visual cue: bright green romaine and pale Parmesan sit on top).

Notes

For the cleanest filling, chill the halved eggs until cold before piping so the mixture stays put. Store covered in the refrigerator up to 2 days; garnish (romaine and croutons) is best added right before serving. Freezing is not recommended because the eggs and garnish texture won’t hold. For a lighter version, use light mayonnaise for the yolk mixture to reduce calories without changing the Caesar flavor profile.