Caesar Deviled Eggs

5 from 15 votes

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

Cook Time12

Cooling time5

Total Time27

Course: Appetizer

Cuisine: American

Servings: eggs

Calories: 80kcal

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.

Nutrition