The punchy, savory flavors that make Caesar salad so delicious are also perfect inspiration for a new spin on deviled eggs. Fill Pete & Gerry’s Organic Pasture Raised Eggs with a creamy Caesar mixture, then top them with garlicky breadcrumbs and a crisp shard of Parmesan for a richer, bolder take on the cookout staple.
Instructions
- Bring a pot of water to a boil. Carefully add the eggs and boil for 10 minutes, then transfer immediately to an ice bath and let cool until easy to handle.
- Preheat oven to 350°F. Line a quarter sheet pan with parchment paper. Arrange the Parmesan for the crisps in small piles and bake for 8 to 10 minutes, or until golden. Set aside to cool and crisp.
- Peel the cooled eggs and slice each in half lengthwise. Gently remove the yolks and transfer them to a food processor.
- Add the Parmesan, anchovies, garlic, mustard, and lemon juice to the cooked yolks. Pulse until combined. Add the mayonnaise and pulse just until smooth, taking care not to overmix. Taste and season with salt, if needed. If the filling splits, add a fresh egg yolk and pulse until emulsified.
- Heat the olive oil in a small skillet over medium heat. Add the grated garlic and panko breadcrumbs, season with salt, and cook, stirring frequently, for 4 to 5 minutes, or until golden and crisp.
- Pipe the Caesar filling into the egg white halves. Top each with a piece of Parmesan crisp, a sprinkle of garlic breadcrumbs, and sliced chives.
- Serve immediately, or refrigerate until ready to serve. Any leftover Caesar filling can be piped onto crostini or crackers.
