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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Caesar Deviled Eggs

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 for Caesar Deviled Eggs

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

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

You can do this on the stove in a large saucepan.

Or you can do this in an Instant Pot. I highly recommend going this route if you can. The eggs come out perfectly and, more importantly, they’re much, much easier to peel.

When peeling eggs goes wrong and you get all those gashes and craters in the egg white? So. Gross. And the #1 reason why I often avoid hard-boiling eggs at all.

So from now on using my Instant Pot is the best way to make hard-boiled eggs so they peel easily. And even better, you can hard-boil the eggs up to a week in advance. Just leave them in their peels in the fridge.

Then you simply:

• Peel the eggs.
• Halve them and scoop out the yolks.
• Mash the yolks with the filling ingredients (using a Whole30 mayonnaise, if necessary). You can do this by hand or use an stick blender or food processor to make it extra smooth.
• Fill the egg whites. You can scoop the filling into the halves or scoop all the filling into a plastic baggie. Snip off the corner and press the filling out into the egg whites.
• Garnish with chives and serve!

Substitutions and variations

There’s definitely ways to play around with this healthy deviled egg recipe.

• If you really don’t want the anchovy paste, omit it and add a bit more Worcestershire.
• To make these Paleo/Whole30-friendly, omit the Worcestershire and add a bit more anchovy paste.
• If you want to omit the anchovy and make it Whole30-friendly, well, you’re on your own. (Just kidding. Use coconut aminos in place of the Worcestershire and add 1/4 tsp. fine sea salt.)
• If you’re okay with dairy, you could add a couple tablespoons freshly grated Parmesan to the filling as well. Or shave some on top to be extra fancy.

This recipe can easily be halved or doubled.

What you can make ahead of time

The eggs can be boiled, chilled and stored in an airtight container in the fridge for up to 7 days.

The filling, with or without the yolks, can be made 2 days in advance.

The eggs can be fully prepared (except for the garnishes) and stored in an airtight container for up to 8 hours. Garnish just before serving.

Other recipes you might like:

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

Print Recipe

5 from 14 votes

Caesar Deviled Eggs

Richy, creamy and peppery, these are the perfect appetizer for any party. Plus they're Paleo and can be vegetarian and Whole30-friendly!

Prep Time10 minutes mins

Cook Time12 minutes mins

Cooling time5 minutes mins

Total Time27 minutes mins

Course: Appetizer

Cuisine: American

Keyword: Caesar dressing, deviled eggs, eggs

Servings: 12 eggs

Author: Don Baiocchi

Ingredients

• 6 eggs
• 3 tablespoons avocado oil mayonnaise
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons lemon juice
• 1 teaspoon gluten-free Worcestershire sauce (see notes)
• ½ teaspoon anchovy paste (see notes)
• ½ teaspoon garlic powder
• ⅛ teaspoon fine sea salt, plus more for seasoning
• ¼ teaspoon freshly ground black pepper
• 1-2 tablespoons thinly sliced chives

Optional:

• 1-2 tablespoons freshly grated or shaved Parmesan, for garnish

Instructions

• 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.
• 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).
• 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. 
• Garnish with the chives and the Parmesan, if using.

Notes

To make this vegetarian, replace the Worcestershire with coconut aminos, omit the anchovies and add an extra 1/4 tsp. salt to the filling.

To make this Paleo/Whole30-friendly, replace the Worcestershire with coconut aminos. If you also don't want the anchovies, omit them and add 1/4 tsp. salt to the filling.

This can easily be halved or doubled. 

The eggs can be boiled, chilled and stored in an airtight container in the fridge for up to 7 days.

The filling, with or without the yolks, can be made 2 days in advance. 

The eggs can be fully prepared (except for the garnishes) and stored in an airtight container for up to 8 hours. Garnish just before serving.

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