Caesar Salad Deviled Eggs: OH MY!

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!

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kat said…
Wow, what a great take on deviled eggs!
Barry CB Martin said…
Oh My! YES!
Isabelle said…
I saw this on Smitten Kitchen, and now that it has your seal of approval and Deb's, I will be making these! yum!
Ciao Chow Linda said…
I thought it was hard to improve on deviled eggs, but this qualifies for sure.
Arlene Delloro said…
These look amazing. I'm pinning it immediately.
Joanne said…
Mmm i DO love caesar salad...this is a deviled egg I could get behind!
Peter Conway said…
Oh this looks so good, two of my favorite dishes together. I am making this for New Years.
Mollie said…
I am always looking for a new deviled egg recipe. Yummmm !
Kathy Walker said…
These sound amazing!
Have a great New Year!
Hi Stacey, I've posted 3x and it won't go through, so if you get 2 others.....Well, I made these tonight and they were so good....ate standing up and skipped the romaine. What a great pick me up! Thanks...
lisa is cooking said…
Can I tell you, I was just trying to figure out how to add deviled eggs to the list of things I'm already planning to cook this weekend. Now, I have to find a way!

Happy New Year!
If you say it borders on the ridiculous, then I gotta try it!
Hi Stacey. You're right this will be great as an appetizer for new year's eve.
Vicki said…
I just used the topping on some baked tilapia tonight and it was SO good. I can see lots of ways to use that stuff so I'm going to make some to keep around the house.

The eggs were a big hit at my nye cocktail party too.

thank you!!!