Caesar Salad Deviled Eggs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer/Snack
Serves: 12
Ingredients
  • 12 eggs
  • 1 large garlic clove
  • 1 pinch of kosher salt
  • 12 anchovies, divided
  • ¾ teaspoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • ½ cup extra-virgin olive oil
  • 3 tablespoons grated Parmesan cheese, plus a handful of Parmesan cheese shavings
  • 1 tablespoon finely chopped kale, plus more for garnish
  • Lemon zest
  • Freshly-ground black pepper to taste (optional)
Instructions
  1. HARD BOIL EGGS:
  2. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
  3. Transfer eggs to a colander; place under cool running water to stop the cooking. Peel eggs.
  4. Cut each egg in half, lengthwise. Scoop out the yolk from each egg half and put it into a medium bowl.
  5. CAESAR DRESSING:
  6. While the eggs are cooking, make the dressing. Using the side of a sturdy knife (or a mortar and pestle), mash 1 large garlic clove and a pinch of kosher salt until reduced to a paste. Add 5 anchovies; mash and chop until well combined and nearly smooth. Scrape into a medium bowl.
  7. Whisk in ¾ teaspoons Dijon mustard and 2 tablespoons fresh lemon juice; whisk to blend. Working drop by drop to start, add ½ cup extra-virgin olive oil; whisk constantly until dressing is thick and glossy. Whisk in 3 tablespoons grated Parmesan cheese.
  8. Season with more kosher salt, freshly ground black pepper, and more lemon juice, if desired.
  9. MAKE DEVILED EGGS:
  10. Mash together all the yolks. Slowly add in the Caesar dressing, whisking until yolks and dressing are combined. Put approximately 1 teaspoon yolk mixture back into each egg half.
  11. Chop remaining anchovies in half. Top each egg with half an anchovy and a cheese shaving. Sprinkle the eggs with chopped kale, lemon zest, and freshly-ground black pepper to taste
  12. NOTE: Why kale? I know that romaine is the traditional lettuce used for Caesar salads, but the huge bags of kale at the grocery store called to me, and I thought it would be a fun twist on the classic. Plus kale is easier to chop into little pieces as a fine garnish than romaine lettuce. However, if you'd rather use romaine or can't find kale, go right ahead. Though, I would suggest shredding the lettuce rather than finely chopping it.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/caesar-salad-deviled-eggs/