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Caesar Salad Deviled Eggs

Name: Caesar Salad Deviled Eggs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 13 eggs; 3 anchovy fillets (chopped into a paste); 25 g Dijon mustard; 75 g mayonnaise; 5 g garlic (1-2 cloves, minced); 20 g lemon juice; 25 g parmesan cheese (feather grated); black pepper (ground, to taste)

By Brian Lagerstrom

I combined 2 classic dishes and made something diabolically delicious. I promise that you will not be able to make enough of these for your next party because nobody will stop eating these

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: pieces

Ingredients

13 eggs
3 anchovy fillets, chopped into a paste
25 g Dijon mustard
75 g mayonnaise
5 g garlic, 1-2 cloves, minced
20 g lemon juice
25 g parmesan cheese, feather grated
black pepper, ground, to taste

Metric – US Customary

Instructions

Boil eggs 12 mins. Immediately cool in ice water. Peel each egg and cut it in half. Remove the yolks from the eggs and keep them separate.
In freezer bag, combine yolks, anchovy paste, dijon, mayo, garlic, lemon juice, & parm. Mix until all ingredients are combined and are a smooth paste.
Cut the tip of the freezer bag off and pipe the filling into the egg white halves. Shave a little bit of white off the bottom of each egg to help it sit still while you fill it up. Top with more parmesan and black pepper.