Caesar Salad Deviled Eggs
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.
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. You could even add a shrimp, ala shrimp deviled eggs!
Psst – these eggs are a great addition to a brunch buffet. Also, 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. And for a fun, spooky twist on deviled eggs, make sure to check out my Halloween Deviled Eggs!
- 6 large eggs
- 1 anchovy, minced
- 1 small garlic clove, minced
- 1/4 cup Greek yogurt
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Romaine lettuce, Parmesan cheese shavings and small croutons, for garnish (optional)
- Place eggs in medium saucepot and cover with cold water by 2 inches. Heat to rolling boil over medium-high heat. Cover and remove from heat; let stand 12 minutes. Remove eggs from water with slotted spoon and gently crack each egg in several places. Place eggs in bowl of ice water; let stand 10 minutes. Carefully peel eggs and cut in half lengthwise.
- Separate egg yolks and place in small bowl; use fork to crush egg yolks. Add anchovy, garlic, yogurt, grated cheese, oil, lemon juice, mustard, salt and pepper; stir until well combined. Filling can be made up to 1 day in advance. Cover and refrigerate filling and egg white halves until ready to serve.
- Just before serving, use small spoon or piping bag to divide filling between egg white halves. Garnish with lettuce, cheese shavings and croutons, if desired.