This Twist on Deviled Eggs Will Make You Yell, "Hail Caesar!"
Serious Eats / Amanda SuarezCaesar salad and deviled eggs are like a lock and key—two entirely different objects that fit together in perfect unison. The deviled egg is eggy and mayonnaisey, which calls to the egg-enriched, emulsified Caesar dressing. The Caesar is peppery and garlicky and cheesy, with the umami strength of Dijon and Worcestershire sauce and anchovies, all things that are perfectly at home with an egg. Putting them together is a no-brainer.Serious Eats / Amanda SuarezThere's very little to say about how this recipe works: Hard boil some eggs, scoop out the yolks, and mix them with Caesar-y flavorings. I've written this recipe to work with my Caesar mayo, which, as I made clear in that recipe, is nothing more than a thicker version of a Caesar dressing (which is really just a thin mayo). The Caesar mayo works well because it delivers just about everything the yolks need to make the deviled egg filling, but I recognize that it might be annoying to have to prepare a Caesar mayo just for this, so I also offer instructions on how to flavor the yolks if using a basic mayonnaise instead—just mix in a bit of Dijon, garlic, black pepper, extra Parm, lemon juice, and both Worcestershire and fish sauce and you'll more or less have it nailed. (Plus, as I point out in the recipe note at the bottom, you could also just use Caesar dressing, which will make a thinner yolk filling, but it'd work in a pinch.)After piping the yolks filling into the egg white halves, I garnish them with fun stuff to further evoke the spirit of Caesar salad, including a plump anchovy fillet, a shaving of Parmigiano-Reggiano and piece of romaine, and some toasted breadcrumbs as a nod to the salad's essential croutons.Serious Eats / Amanda SuarezFor anyone who loves deviled eggs, briny, salty anchovies, and everything else that makes a Caesar great, this is the perfect bite.Bring 4 quarts (4L) water to a boil in a large pot and prepare an ice bath. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 12 minutes for hard-cooked yolks. Immediately transfer eggs to ice water and allow to cool for at least 15 minutes, then peel under cool running water. Halve eggs lengthwise and scoop yolks into a medium mixing bowl; reserve egg white halves.Serious Eats / Amanda SuarezAdd mayonnaise, Parmigiano-Reggiano, and lemon juice to egg yolks. Using a sturdy whisk, mash and stir together until thoroughly combined. Season with salt, and very generously with black pepper.Serious Eats / Amanda SuarezTransfer yolk filling to zipper-lock bag. Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish deviled eggs with romaine lettuce, Parmigiano-Reggiano shavings, anchovy fillets, additional black pepper, and toasted bread crumbs. Serve.Serious Eats / Amanda SuarezNotesIf using regular mayonnaise and not Caesar mayo, add 1 teaspoon fish sauce, 2 teaspoons Dijon mustard, and 2 cloves very finely minced garlic to the egg yolk filling for a more Caesar-like flavor. Alternatively, you could just spike the egg yolk filling with an equal quantity of Caesar dressing; it'll make a slightly thinner result, but will still work.Make-Ahead and StorageFilling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). Deviled eggs are best consumed the day they are assembled, but are safe to store in the refrigerator for up to three days.
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