Caesar-Stuffed Eggs

March 27, 2012 in appetizer

If your house is anything like my house, you’re going to have A LOT of hard-boiled eggs hanging around soon. Since I have 2 kids who are old enough to dye eggs, I have to buy two kits because – help me – they can’t agree on which one they want. So that’s 2 dozen eggs. And then I have to dye my own, of course!

So what do you do with 3 dozen hard-boiled eggs if you aren’t really a fan? You make deviled eggs!

These are the weirdest eggs I’ve ever tried but also one of the best! It’s tastes just like caesar dressing – which duh, I should’ve expected since it’s all the same ingredients you use in caesar dressing, including the eggs!

One year ago: Toffee Bar Brownie Torte
Two years ago: Pretzel Bites
Three years ago: Chicken Shawarma

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Caesar-Stuffed Eggs

6 - 8 servings

adapted from Rachael Ray

Ingredients

12 hard-boiled eggs
½ tablespoon worcestershire sauce
1 clove garlic, minced
3 tablespoons mayonnaise
1 teaspoon anchovy paste
¼ cup Parmesan, grated
juice of ½ lemon
salt and black pepper

Instructions

  1. Slice the eggs in half. Place the whites on a serving platter and the yolks in a mixing bowl.
  2. To the bowl with the yolks, add the worcestershire sauce, garlic, mayonnaise, anchovy paste, Parmesan, and lemon juice. Add salt and pepper to taste.
  3. Spoon a bit of the mixture into each egg white. Garnish with extra Parmesan and black pepper. Store in refrigerator until ready to serve.
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