21 hours ago
Wednesday, December 28, 2011
This recipe borders on the ridiculous, it's so good.
It is hard to improve good old fashioned deviled eggs, but I think they have found a way.
This is the perfect New Year's Eve appetizer. You get a little bite of Caesar salad along with a deviled egg.
Two for one! Egg in lettuce cup! Genius!
A crunchy topping of fresh breadcrumbs sauteed with garlic and anchovy will make anything special. I want to sprinkle this stuff on everything (and don't worry, I will).
The nice thing about this recipe is you can make everything the day before, and assemble the little eggs just before serving.
Caesar Salad Deviled Eggs (by way of Smitten Kitchen and the book GOOD FOOD TO SHARE):
7 large eggs
14 small romaine lettuce leaves
3 tablespoons of REAL mayonnaise
2 tsp Dijon mustard
1/2 teaspoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
for the breadcrumbs:
1 tablespoon olive oil
1 anchovy fillet, minced
1 small clove garlic, minced
1/2 teaspoon grated lemon zest
1/4 cups panko bread crumbs
2 tablespoons freshly grated Parmesan cheese or more to taste
Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once water begins to boil, reduce it to medium-low and simmer eggs for exactly 10 minutes. Drain eggs and cover with cold water. Sitting them in ice water will help the eggs chill more quickly. You can do this up to 4 days in advance.
Arrange the romaine leaves on a serving platter. Carefully peel the eggs and cut in half lengthwise. Remove the yolks and place them in a small bowl. Arrange the whites on leaves. Mash the yolks with the mayo, Dijon, lemon juice and 1 tablespoon of the parsley until smooth. Season generously with salt and freshly ground black pepper. Set the filling aside.
For the breadcrumbs:
In a small skillet, heat the olive oil over medium heat. Add the anchovy and garlic and cook, stirring, until the anchovy begins to dissolve into the oil, about 1 minute. Add the lemon zest and bread crumbs and saute them until golden, about 2 to 3 minutes. Stir in Parmesan and set crumbs aside to cool.
When you’re ready to serve the eggs, spoon or pipe the yolk mixture back into the cavities of the egg whites, mounding it slightly in the center. (To make extra-cute eggs, you can pipe the filling with a star tip).
Sprinkle each egg with some of the crumb mixture (about 1 teaspoon for each egg), allowing some to spill onto the lettuce cups. Garnish with remaining chopped parsley and serve.
Your new year is guaranteed to be a happy one after eating these beauties!
These are genius!