Caesar Salad Deviled Eggs

All RecipesAppetizers and SidesFish and SeafoodHolidays
Written By Alex Herman

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INGREDIENTS:

  • 13 eggs

  • 3 anchovy fillets (chopped into a paste)

  • 25g (1 2/3T) Dijon mustard

  • 75g (1/3c) mayonnaise

  • 5g/1-2 cloves garlic (minced)

  • 20g (4t) lemon juice

  • 25g (1/3c) Parmesan, feather grated pepper

INSTRUCTIONS:

  1. Boil eggs 12 mins. Immediately cool in ice water. Peel, cut in half.

  2. In freezer bag, combine yolks, anchovy paste, dijon, mayo, garlic, lemon juice, & parm. Mix

  3. Pipe filling into egg white halves. Top with parm & pepper.

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Alex Herman
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