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Caesar Deviled Eggs

Caesar deviled eggs combine creamy yolk filling with Dijon, lemon, anchovy, and Worcestershire for a savory Caesar-inspired bite. They’re finished with finely grated Parmesan and chilled before serving.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling and chilling 30 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
For the filling
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice fresh
  • 0.5 tsp anchovy paste
  • 0.5 tsp Worcestershire sauce
  • 0.125 tsp garlic powder
  • 0.25 tsp black pepper
For the garnish
  • 2 tbsp Parmesan cheese finely grated

Equipment

  • 1 3-quart saucepan

Method
 

Cook the eggs
  1. Place the eggs in a 3-quart saucepan in a single layer and cover with cold water by 1 inch.
  2. Bring to a full boil over medium-high heat.
  3. Remove the pan from the heat and cover.
  4. Let stand for 12 minutes.
  5. Transfer the eggs to a bowl of ice water and cool for 10 minutes.
  6. Peel the eggs and halve them lengthwise.
  7. Arrange the whites cut-side up on a serving platter.
  8. Transfer the yolks to a medium bowl.
Make the filling
  1. Mash the yolks with the mayonnaise, Dijon mustard, lemon juice, anchovy paste, Worcestershire sauce, garlic powder, and black pepper until smooth.
Fill and garnish
  1. Spoon the filling into the egg whites.
  2. Sprinkle with the Parmesan.
  3. Cover and refrigerate for at least 20 minutes before serving.

Notes

For neat halves, wipe the knife between cuts. Store covered in the refrigerator for up to 2 days; freezing is not recommended. For a vegetarian version, omit the anchovy paste and use vegetarian Worcestershire sauce.