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Caesar Deviled Eggs

Caesar deviled eggs with a creamy, anchovy-garlic filling and a smooth yolk mash. Hard-boiled eggs are cooled, halved, piped, then topped with romaine, mini croutons, and shaved Parmesan.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Italian-American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use straight-from-fridge eggs for easier peeling.
Caesar filling
  • 0.3333 cup mayonnaise
  • 2 tbsp grated Parmesan Use finely grated for a smooth filling.
  • 2 anchovy fillets Minced; for substitution, use anchovy paste (1 tsp).
  • 1 tsp anchovy paste Use only if not using anchovy fillets.
  • 1 clove garlic Grate so it fully blends into the yolk mash.
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.5 tsp Worcestershire sauce
  • 0.25 tsp black pepper Crack fresh to taste; amount is flexible.
Garnish
  • shaved Parmesan For topping only.
  • mini croutons For crunch; press on lightly so they stick.
  • thin romaine strips For the Caesar look and freshness.

Equipment

  • 1 sheet pan

Method
 

Boil and peel the eggs
  1. Place eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Keep the whites intact so they can be piped cleanly.
Make the Caesar yolk filling
  1. Mash the yolks with mayonnaise, Parmesan, anchovy fillets (or anchovy paste), grated garlic, Dijon mustard, lemon juice, and Worcestershire until smooth. The mixture should look glossy and hold together when piped.
  2. Season the filling with plenty of black pepper. Taste once and add more only if needed for a bold Caesar flavor.
Fill and garnish
  1. Pipe the filling into the egg whites. Use gentle pressure so the whites keep their shape.
  2. Top each egg with a thin romaine strip, a mini crouton, and shaved Parmesan. Finish with extra cracked black pepper if desired.

Notes

Pro tip: for the neatest piping, mash the yolks until completely smooth before seasoning, and let the peeled whites sit on a tray for 5 minutes to dry slightly. Refrigerate in an airtight container up to 3 days (best within 48 hours); do not freeze. Dietary swap: use mayonnaise labeled egg-free/vegan to keep the filling dairy- and egg-free while retaining the Caesar vibe.