Caesar Deviled Eggs

If you’re looking for different deviled egg recipes, these Caesar Deviled Eggs are exactly what you need!

People love deviled eggs. People love Caesar dressing. So why not combine the two into one crowd-pleasing party snack?

Plus they can easily be made vegetarian, Paleo and Whole30. And they’re full of healthy fat and protein, making them the perfect keto deviled eggs as well!

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Why this recipe works

Hard-boiled eggs are split and filled with a thick, creamy Caesar dressing. They’re just as rich as creamy as the best deviled eggs, but now with a deeper, more umami-packed flavor.

Rich, creamy and peppery, this Caesar-inspired filling is the perfect way to fill those bland egg whites.

A Caesar salad has the lettuce to cut through the richness so I adorn the eggs with chives for the same effect.

There’s a contentious history involving Caesar dressing but by most accounts it was invented by an Italian restaurateur. But I had no idea the history of deviled eggs, those classic American snacks, traces its roots back to Rome.

I know the one very specific part of the ingredient list is challenging on two levels: 1) allegedly anchovies weren’t even a part of the very first version of Caesar dressing and 2) I know the reaction when some people see the word “anchovy.”

But I urge people to give anchovies a try. Nothing matches their briny umami flavor.

But ironically, it’s Italians who not only highlight anchovies in so many brilliant ways, but who also have turned off most Americans from using them. If you think of anchovies only as those limp, tough silver tongues ruining an another-wise delicious pizza, well, I can’t blame you for not liking them.

But trust me, anchovies belong in this recipe.

This keto-friendly appetizer is ready for your party or just as an anytime snack. So whoever invented Caesar dressing, I thank you. And to the Romans who have been so brilliant with food for centuries, I thank you as well.

And to my taste buds that appreciate these Caesar Deviled Eggs, I thank you most of all.

What you need

Ingredients:

• 6 eggs
• 3 tablespoons avocado oil mayonnaise
• 3 tablespoons extra virgin olive oil
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon anchovy paste
• 1/2 teaspoon garlic powder
• 1/8 teaspoon fine sea salt, plus more if necessary
• 1-2 tablespoons finely sliced chives
• 1-2 tablespoons freshly grated or shaved Parmesan, for garnish (optional)

Equipment:

• a large saucepan or an Instant Pot, for boiling the eggs
• a medium mixing bowl
• a large mixing bowl
• measuring spoons
• a tool for mashing the filling: a fork, potato masher, stick blender or food processor
• a small spoon or baggie for filling the eggs
• a serving platter

 

How to make Caesar Deviled Eggs

Step 1: First you have to hard boil your eggs 1 of 2 ways:

Stovetop instructions: place the eggs in a saucepan that just fits them in a single layer. If the eggs are cold, fill the pan with cold water until it’s 1″ over the eggs. If the eggs are room temperature, use room temperature water. Bring to a full boil, then cover, remove from the heat and let sit for 9 minutes. Place the eggs in ice water for 5 minutes, then peel.

Instant Pot instructions: Add 1 cup water to the insert. Place a trivet in the insert and put the eggs on top of the trivet. Secure the lid, making sure it’s sealed. Set for 5 minutes. Once it’s done, press the Cancel/Keep Warm button and let the pressure release naturally for 5 minutes. Release the pressure, remove the lid and immediately transfer the eggs to ice water for 5 minutes, then peel.

Step 2: Slice the eggs in half and remove the yolks to a bowl. Add the mayonnaise, olive oil, garlic, lemon juice, anchovy paste, Worcestershire sauce, salt, pepper and the grated Parmesan, if using. Mash until blended, or use a stick blender or food processor if you want it really smooth. Taste the filling. Does it need more lemon juice? More garlic? If it needs a bit more bite, add more pepper. If the flavors don’t pop at all, add a small pinch of salt (keeping in mind that anchovy paste and Worcestershire sauce both add saltiness).

Step 3: Use a small spoon to scoop the filling into the egg white cavities. Or, add the filing to a resealable sandwich bag and squeeze the filling into one corner. Snip off the corner, creating a medium-sized hole, and squeeze the filling into each cavity. 

Step 4: Garnish with the chives and the Parmesan, if using.

Frequently Asked Questions (FAQ)

Other recipes you might like:

1. Caesar Tuna Salad
2. Spiced Candied Pecans
3. Sticky Baked Apricot Wings
4. Honey Mustard Chicken Wings
5. Everything Bagel Guacamole-Stuffed Mini Peppers

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