There are many classic Deviled Eggs Recipes available, but one of my very favorite recipes to use for my leftover Easter eggs is this Ceasar Deviled Egg Recipe.
This Ceasar Deviled Egg Recipe is from one of my favorites Rachael Ray Magazine. It is YUMMO! Also, it's so simple and easy. It's a great way to make use of all your hard boiled Easter eggs. It adds a suprising flavor to a simple deviled egg.
- 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
Spoon the egg-yolk mixture into a plastic bag, snip off a tiny corner and squeeze to quickly and easily fill the egg whites.
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.
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.
Spoon the yolk mixture into the reserved egg whites, sprinkle with paprika and top with a cheese curl.
Â Here is a video showing exactly how to make this deviled eggs recipe! Enjoy them for Easter Sunday.