Caesar Salad Deviled Eggs
Photo © Deb Perelman
- 6 large eggs
- 12 small romaine lettuce leaves
- 2 to 3 tablespoons mayo (2 is suggested but 3 will make a creamier filling)
- 2 teaspoons smooth Dijon mustard
- 1/4 teaspoon Worcestershire sauce (optional)
- 1/2 teaspoon lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 anchovy fillet, minced
- 1 small clove garlic, minced
- 1/4 teaspoon grated lemon zest
- 1/4 cups (30 grams) panko bread crumbs
- 2 tablespoons freshly grated Parmesan cheese or more to taste
- Produce
- Flat-leaf parsley, fresh (2 tablespoons)
- Garlic (1 small clove)
- Lemon, zest (1/4 teaspoon)
- Romaine lettuce, small leaves (12)
- Seafood
- Anchovy, fillet (1)
- Condiments
- Dijon mustard, smooth (2 teaspoons)
- Mayo (2 tablespoons)
- Worcestershire sauce (1/4 teaspoon)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Salt and freshly ground black pepper (1)
- Bread & Baked Goods
- Panko bread crumbs (1/4 cups)
- Drinks
- Lemon juice (1/2 teaspoon)
- Dairy
- Parmesan cheese (2 tablespoons)
- Refrigerated
- Eggs, large (6)
Preparation
Read recipe preparation on smittenkitchen.com
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Published December 12, 2011 (1 year ago).
402 people saved this recipe.
