Caesar Salad Deviled Eggs
Another recipe from Smitten Kitchen, if you are a big fan of eggs then this is the recipe for you, if you are a big fan of food photography then these photos are also for the joy of your eyes, indulge your senses, one step at a time.
I know I told you my days of late have been a blur of butter and a plume of winter spice but I didn’t forget that December is as much about cocktail parties as it is about cookie swaps. And cocktail parties need snacks. They need bacon-wrapped dates and stuffed mushrooms, shrimp cocktail and parmesan biscotti. They need elegant little toasts and spanakopita triangles. And they need deviled eggs. In fact, I’d argue that without deviled eggs, it’s actually no party at all.
Of course, to make deviled eggs, you need to make peace with peeling hard-boiled eggs
I spied this recipe for caesar salad-style deviled eggs in a new book from Sara-Kate Gillingham-Ryan of Apartment Therapy’s TheKitchn.com and immediately wished I’d thought of it first which is pretty much my favorite thing to happen when I thumb through a book. I mean, how brilliant is the merger of hard boiled eggs and Caesar salad?
These eggs are a perfect example. The standard, old-school deviled eggs gets a little help from the ingredients in great caesar salad. The only thing I must warn you about is that I had such entrenched views of the way I wanted the eggs to taste that I took a lot of liberties with the recipe, adding lemon juice and a few drops of Worcestershire sauce to the yolk filling, two of my favorite aspects of caesar dressing, and nudging the other ingredients — mayo, Dijon, lemon zest, parsley and Parmesan — according to my tastes. I am, apparently, a deviled egg control freak. I hope you don’t hold it against me.
Caesar Salad Deviled Eggs
Adapted from Good Food to Share
Serves 6 to 12
To make these and bring them to a party, Sarah-Kate suggests that you can prepare the filling and crumbs separately and assemble them when you get there. This will ensure that the yolks don’t dry out and the crumbs stay crisp and light.
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
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.
Do ahead: As I discovered giving your eggs two to four days to rest in the fridge ensures that they peel more easily. If you’ve got time, do this now.
Arrange 12 small lettuce 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, Worcestershire (if using), lemon juice and 1 tablespoon of the parsley until smooth. Season generously with salt and freshly ground black pepper. Set the filling aside.
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.
When you’re ready to serve the eggs, spoon 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), allowing some to spill onto the lettuce cups. Garnish with remaining chopped parsley and serve.