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Caesar Deviled Eggs

Caesar deviled eggs with a creamy Parmesan-anchovy yolk filling and classic romaine-and-crouton garnish. Hard-boiled eggs are stand-steeped for perfect yolk texture, then piped and topped for a deviled-eggs crunch.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use room-temperature eggs if possible for easier peeling.
Caesar filling
  • 0.3333333333 cup mayonnaise
  • 2 tbsp grated Parmesan
  • 2 anchovy fillets, minced Substitute 1 tsp anchovy paste if preferred.
  • 1 small clove garlic, grated
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.5 tsp Worcestershire sauce
  • Black pepper to taste
Garnish
  • Shaved Parmesan
  • mini croutons
  • thin romaine strips

Equipment

  • 1 sheet pan

Method
 

Boil and steep the eggs
  1. Place 12 large eggs in a pot and cover with cold water, then bring to a boil. Cover, remove from heat, and let stand for 12 minutes to set the yolks.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Keep them steady on the halves so the whites don’t tear.
Make the Caesar yolk filling
  1. Mash the egg yolks with mayonnaise, grated Parmesan, minced anchovy fillets (or anchovy paste), grated garlic, Dijon mustard, lemon juice, and Worcestershire until smooth. Scrape the mixture repeatedly so it’s creamy with no lumps.
  2. Season the filling with plenty of black pepper to taste. Mix again briefly so the pepper is evenly distributed.
Fill and garnish
  1. Pipe the filling into the egg whites for an even, bakery-style swirl. Stop when each white is fully filled and leveled.
  2. Top each deviled egg with a thin romaine strip, a mini crouton, and shaved Parmesan. Finish with a final crack of black pepper if desired for extra bite.

Notes

For the cleanest peeling and best yolk texture, start with a solid boil then follow the exact 12-minute stand-off-heat timing before the 10-minute ice bath. Store assembled deviled eggs covered in the refrigerator up to 2 days; garnish is best added right before serving. For a lighter option, use light mayonnaise (flavor stays close with Parmesan and lemon still doing the heavy lifting).