Caeser Stuffed "deviled" Eggs
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
1 dozen
- Serves:
- 12
ingredients
- 12 large hard-boiled eggs, peeled
- 1 small garlic clove
- 2 teaspoons anchovy paste
- 1⁄2 cup grated parmigiano-reggiano cheese
- 3 -4 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1⁄2 lemon, juice of
- 1 teaspoon coarse black pepper
- 2 romaine lettuce leaves, finely chopped
directions
- Cut the fat rounded ends off the eggs and scoop the yolks into a bowl. Stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
- Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce. Mash until smooth and check the seasonings.
- Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped lettuce.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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