Photo by: Trujillo/Paumier | Recipe by Tracy Saelinger
Cesar Deviled Eggs-
10 Servings | Prep 10 min (plus cooling) | Cook 15 min
Ingredients:
* 10 large eggs
* 3 flat anchovy fillets, finely ... more
Cesar Deviled Eggs-
10 Servings | Prep 10 min (plus cooling) | Cook 15 min
Ingredients:
* 10 large eggs
* 3 flat anchovy fillets, finely ... more
Photo by: Trujillo/Paumier | Recipe by Tracy Saelinger
Cesar Deviled Eggs-
10 Servings | Prep 10 min (plus cooling) | Cook 15 min
Ingredients:
* 10 large eggs
* 3 flat anchovy fillets, finely chopped
* 1 clove garlic, finely chopped
* 2 tablespoons lemon juice
* 1 tablespoon mayonnaise
* 1 teaspoon Worcestershire sauce
* 1/3 cup extra-virgin olive oil
* Salt and pepper
* Paprika, for sprinkling
* 20 small Parmesan cheese curls, for garnish
Directions:
1. Place the eggs in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil, remove from the heat, cover and let stand for 10 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to cool.
2. Peel the eggs, then halve lengthwise. Using a small spoon, scoop out the yolks and place in a medium bowl. Arrange the egg whites, cut-side up, on a serving platter. Add the anchovies and garlic to the yolks and, using a fork, mash together. Stir in the lemon juice, mayonnaise and Worcestershire sauce. Gradually stir in the olive oil; season to taste with salt and pepper.
3. Spoon the yolk mixture into the reserved egg whites, sprinkle with paprika and top with a cheese curl.
Get tips, tricks and more out of the recipe » less
Cesar Deviled Eggs-
10 Servings | Prep 10 min (plus cooling) | Cook 15 min
Ingredients:
* 10 large eggs
* 3 flat anchovy fillets, finely chopped
* 1 clove garlic, finely chopped
* 2 tablespoons lemon juice
* 1 tablespoon mayonnaise
* 1 teaspoon Worcestershire sauce
* 1/3 cup extra-virgin olive oil
* Salt and pepper
* Paprika, for sprinkling
* 20 small Parmesan cheese curls, for garnish
Directions:
1. Place the eggs in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil, remove from the heat, cover and let stand for 10 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to cool.
2. Peel the eggs, then halve lengthwise. Using a small spoon, scoop out the yolks and place in a medium bowl. Arrange the egg whites, cut-side up, on a serving platter. Add the anchovies and garlic to the yolks and, using a fork, mash together. Stir in the lemon juice, mayonnaise and Worcestershire sauce. Gradually stir in the olive oil; season to taste with salt and pepper.
3. Spoon the yolk mixture into the reserved egg whites, sprinkle with paprika and top with a cheese curl.
Get tips, tricks and more out of the recipe » less
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