Caesar Deviled Eggs

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.

Caesar Deviled Eggs!

These are such a fun twist on the classic deviled egg.

It has the classic deviled eggs ingredients so you mix the egg yolks with mayo and dijon mustard but then you add in a few special things to make it taste like caesar salad dressing.

So it’s anchovy paste (don’t be scared! It doesn’t taste fishy!), Parmesan cheese, lemon juice, and a generous sprinkle of black pepper.

They seriously taste just like caesar salad! I served them on a bed of romaine just for the photos but if you thinly slice the romaine and sprinkle it on the eggs, it will taste even more like a caesar salad!

These are perfect for when you have too many hard-boiled eggs or if you’re hosting a party and need some appetizer ideas.

More Deviled Eggs Recipes!

If you love deviled eggs as much as I do, you need to make these Buffalo Blue Cheese Deviled Eggs or these Jalapeno Bacon Deviled Eggs!

And if you just can’t get enough of caesar salads, this Caesar Pasta Salad is one of my favorites for taking to summer barbecues!

Print

Caesar Deviled Eggs

Servings: 6 - 8 servings

Ingredients

• 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

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.

Even more deviled eggs recipes?

Bacon Pimento Cheese Deviled Eggs

Southwestern Deviled Eggs