caesar stuffed deviled eggs
I love finding new ways to make deviled eggs instead of the same way all the time.
prep time
10 Min
cook time
10 Min
method
Bake
yield
12 serving(s)
Ingredients
- CRUMBS
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 cups garlic minced
- 1 cup homemade bread crumbs i use rustic bread
- 1/2 cup freshly grated parmesan cheese
- EGGS
- 12 large eggs hard boiled cooled
- 1 cup mayo
- 1/2 cup grated parmesaan cheese
- 3 tablespoons lemon juice
- 8 oil packed anchovies
- 2 cloves garlic minced
- 1 teaspoon worcestershire sauce
- 1 teaspoon dijon mustard
- 1 cup minced romaine lettuce leaves
How To Make caesar stuffed deviled eggs
-
Step 1Preheat oven 375 degrees. To make the crumbs Melt the butter and olive oil in a skillet. Add the garlic and cook 1 minutes. Add the bread crumbs and Parmesan cheese. Once the crumbs are mixed well. Add the pan to the oven and bake until crispy and brown.
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Step 2For the eggs. I like to make hard boiled eggs in my instant pot because they peel perfect. However you want boil the eggs and once cooled cut them in half and scoop out the egg yolk and place them in a bowl. Mash them with a fork, Place the whites on a serving plate.
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Step 3Add the mayo, parmesan cheese, lemon juice, anchovies, garlic, Worcestershire sauce and Dijon in a food processor. Process until smooth. Mix the smashed egg yolks with the Mayo mixture. you won't use it all just until it looks like deviled eggs. Stir in half the chopped Romaine. Fill the whites with the yolk mixture. top with the remaining Romaine and sprinkle on the crumbs.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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