Caesar Salad Deviled Eggs
Greek yogurt makes these a bit lighter than using mayo, and they are the perfect bite of salad...in an egg!
Ingredients
- 6 large eggs
- 1 anchovy minced
- 1 small garlic clove minced
- ¼ cup Greek yogurt
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Romaine lettuce, Parmesan cheese shavings and small croutons, for garnish (optional)
Instructions
- 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.
Notes
- No anchovies? Use a splash of Worcestershire instead.
Calories: 54kcal, Carbohydrates: 1g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 94mg, Sodium: 110mg, Potassium: 47mg, Fiber: 0.1g, Sugar: 0.3g, Vitamin A: 143IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 0.5mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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