Elevate your appetizer game with these irresistible Caesar Deviled Eggs, a brilliant fusion of two classic favorites. I’ve perfected this recipe through extensive testing to deliver the creamy, savory, and umami-rich flavors of a Caesar salad in a perfectly portable bite. The combination of anchovy paste, Parmesan, and a hint of lemon creates a sophisticated filling that’s sure to impress at any gathering.

Caesar Deviled Eggs

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

12 hard-boiled eggs
½ tablespoon worcestershire sauce
1 clove garlic, minced
3 tablespoons mayonnaise
1 teaspoon dijon mustard
1 teaspoon anchovy paste
¼ cup Parmesan, grated
juice of ½ lemon
salt and black pepper

Instructions

Slice the eggs in half. Place the whites on a serving platter and the yolks in a mixing bowl.
To the bowl with the yolks, add the worcestershire sauce, garlic, mayonnaise, anchovy paste, Parmesan, and lemon juice. Add salt and pepper to taste.

Spoon a bit of the mixture into each egg white. Garnish with extra Parmesan and black pepper. Store in refrigerator until ready to serve.

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Caesar Deviled Eggs Recipe