Caesar Salad Deviled Eggs
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
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
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.
Like this? Leave a comment below!