Caesar Salad Deviled Eggs Recipe By Good Food To Share
To learn more about this recipe, see our related story, "Goodfellas," in our National edition.
Recipe adapted from Good Food to Share (Williams-Sonoma)
Caesar Salad Deviled Eggs
Caesar Salad Deviled Eggs from Good Food to Share (Williams-Sonoma)
Prep Time
0
minutes
Cook Time
25
minutes
Servings
6
to 12 servings
Total time: 25 minutes
Ingredients
- 6 large eggs, at room temperature
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 3 tablespoons chopped flat-leaf parsley, divided
- Sea salt and freshly ground pepper
- 1 tablespoon olive oil
- 1 anchovy fillet, finely chopped
- 1 small clove garlic, finely chopped
- ½ teaspoon grated lemon zest
- ¼ cup panko (Japanese bread crumbs)
- 2 tablespoons freshly grated Parmesan cheese
- Lettuce leaves, for serving
Directions
- Place the eggs in a saucepan and add tepid water to cover by about 2 inches. Bring the water to a boil over high heat, then reduce the heat to low and simmer, uncovered, for 10 minutes. Using a slotted spoon, transfer the eggs to a colander and place under cold running water until they're cool.
- Carefully peel the eggs and cut in half lengthwise. Remove the yolks and put them in a small bowl. Place the whites, cavity side up, on a clean work surface or plate.
- Add the mayonnaise, mustard and 2 tablespoons of the parsley to the bowl with the yolks. Using a fork, mash and mix to form a paste. Season with salt and pepper. Set the filling aside.
- In a small frying pan, heat the olive oil over medium heat. Add the anchovy and garlic and cook, stirring, until the anchovy begins to dissolve into the oil, about 1 minute. Add the lemon zest, panko and Parmesan and stir to mix thoroughly. Continue to cook, stirring frequently, until the bread crumbs are golden, 2 to 3 minutes.
- Spoon the yolk mixture back into the cavities of the egg whites, dividing it evenly and mounding it in the centers. (Alternatively, spoon the yolk mixture into a pastry bag fitted with a large plain or star tip and pipe the mixture into the whites.) 6. Arrange the lettuce leaves on a serving platter and place a deviled egg in each leaf. Sprinkle each egg half with about 1 teaspoon of the bread-crumb mixture, allowing some to spill down into the lettuce cup. Sprinkle the halves with the remaining 1 tablespoon of parsley and serve.