I don’t know if it’s just in the U.S., or around the world, but it seems like kids are born thinking they don’t like certain things. Brussels sprouts got a bad rep like this for a long time, but currently, they are on every restaurant menu, everywhere, ever, so we’re good with those now. But what about anchovies? I certainly grew up assuming I didn’t like anchovies, for no reason other than everybody else I knew actively hated them (or thought they hated them). But you know what? If you like Caesar salad (and who doesn’t?), you really do like anchovies. Kind of.
The main flavoring agent of classic Caesar dressing is anchovies! Don’t be scared of buying a small tin of anchovies for this recipe (it will be worth it, I promise). I’m always worried that when I open the tin, my whole house is going to get all fishy smelling, but that actually doesn’t happen at all. In fact, I didn’t really detect any odor unless I got my nose all down there near the cutting board. Anchovies don’t add a fishy flavor to food; they add a salty, briny, umami flavor that is without equal. However, if you don’t have access to anchovies, a splash of Worcestershire sauce (which contains anchovies) would be a possible substitute here. You’ll have leftover anchovies after making this recipe, so check out this roundup of 23 Recipes That Prove Anchovies Deserve Your Love for ideas.
I did a little twist on a classic for these Caesar Salad Deviled Eggs by creating a faux-Caesar dressing using cooked egg yolks, Greek yogurt, anchovies, Dijon mustard, fresh lemon juice, garlic, Parmesan cheese and salt and pepper. I garnished my eggs with traditional Caesar salad elements, but feel free to garnish with simply a sprinkle of cracked black pepper.
Milk for the dairy products used in this recipe was produced by members of the United Dairy Industry of Michigan. For more information on UDIM and to find out why Milk Means More, please visit their website and connect with them on Facebook, Pinterest, Instagram, YouTube and Twitter.