Caesar Deviled Eggs – deviled eggs with the flavor of caesar salad! Easy and delicious appetizer or the perfect way to use Easter eggs!
This post originally published in March 2012. Updated on February 11, 2019.
I know that’s not even Valentine’s Day but I’m ready to talk about Easter.
What do you do with all those hard-boiled eggs?!
I mean, really.
I have 3 kids. We dye a lot of eggs. Nobody eats that many hard-boiled eggs.
I always end up doing batches and batches of deviled eggs because my kids won’t touch a hard-boiled eggs but if you scrape out the yolks and mix it with a bunch of stuff and then put it back into the egg? They will fight over them.
Ingredients for Caesar Deviled Eggs
- Hard boiled eggs
- Worcestershire sauce
- Dijon mustard
- Anchovy paste
- Lemon juice
- Salt and pepper
- Slice hard boiled eggs in half; place egg whites on serving platter and yolks in a mixing bowl
- To the bowl with the yolks, add worcestershire sauce, garlic, mayonnaise, anchovy paste, Parmesan, lemon juice, and salt and pepper
- Spoon mixture into each egg white
- Garnish with more Parmesan cheese and black pepper
- Store in refrigerator until ready to serve
How Long Are Deviled Eggs Good For?
Deviled eggs are best tasting the day they are prepared but they are safe to eat for up to 2 days if stored in the refrigerator.
I store mine in this deviled egg container because it keeps out as much air as possible so they stay fresh for as long as possible.
Can You Make Deviled Eggs Ahead?
I don’t recommend making deviled eggs more than a few hours ahead of time. If you absolutely have to make them ahead, keep the filling separate from the whites and fill them right before you serve them.
More Deviled Egg Recipes
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- 12 hard-boiled eggs
- ½ tablespoon worcestershire sauce
- 1 clove garlic, minced
- 3 tablespoons mayonnaise
- 1 tsp dijon mustard
- 1 teaspoon anchovy paste
- ¼ cup Parmesan, grated
- juice of ½ lemon
- salt and black pepper
- Slice the eggs in half. Place the whites on a serving platter and the yolks in a mixing bowl.
- To the bowl with the yolks, add the worcestershire sauce, garlic, mayonnaise, anchovy paste, Parmesan, and lemon juice. Add salt and pepper to taste.
- 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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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 62Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 95mgSodium: 113mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 4g