Caesar Deviled Eggs

Tangy, creamy, bright, and bursting with umami, these Caesar Deviled Eggs are the ultimate mashup of two favorites. In the south, the person that brings the platter of deviled eggs already earns elite status, but these elevated two bite treats will make you an instant hero.

All hail Caesar with these fully loaded eggs. Caesar anything is always the right answer, from Caesar Chicken Meatballs to these fancy little eggs. All of the flavors you love in a classic Caesar salad dressing are what makes this appetizer so irresistible. Bright lemon, tangy Dijon, the bold splash of Worcestershire, and of course nutty, salty Parmigiano-Reggiano. These truly have it all!

While a classic deviled egg is always welcome, they usually don’t have a ton of texture. In addition to the traditional flavors of Caesar dressing, these deviled eggs also deliver big on that also. Buttery, toasted panko with sunny accents of lemon zest and more parmesan ensure that every bite is an experience for all of the senses.

Why You’ll Love This Recipe

• Classic Flavors – All of the ingredients that make a Caesar dressing crave worthy work beautifully in a deviled egg. That creamy, tangy mayo, acidic punch of lemon, sweet yet savory Worcestershire, and bold bite of pepper meld perfectly with the richness of the yolk.
• Easy Process – There is nothing complicated about making these deviled eggs. Aside from boiling your eggs the only cooking required is toasting up the panko breadcrumbs and they turn golden in a matter of minutes. Anyone can make these!
• Make Ahead – Deviled eggs are just one of those things that are even better if made the day before. The filling thickens up, the flavors merry and intensify, and they become even more magical. Not only can you make these a day in advance, but it is a recipe that is easily adaptable to making volume of.

Ingredients

• Hardboiled Eggs – This recipe uses large eggs, but you can easily adjust this to whatever you have on hand. Feel free to boil your eggs a couple of days in advance.
• Caesar Base – Mayonnaise is the base for the creamy Caesar dressing. Make sure to use a high quality mayo like Duke’s. Worcestershire sauce, fresh lemon juice, Dijon mustard, and optional anchovy paste round out the familiar flavors.
• Flavor Accents – Parmigiano-Reggiano and black pepper deliver a sassy pop of flavor while garlic powder gives that kiss of garlic without overpowering.
• Panko Topping – Is there anything better than crispy, airy panko browned up in decadent butter? These golden breadcrumbs are finished off with happy lemon zest, more parm, and extra black pepper.
• Garnish – Let’s drive that Caesar salad theme home with a sprinkle of crispy romaine lettuce for the right ratio of egg to veggie. You can also add a little baby basil and snipped chives if you like.

Variations and Substitutions

• These Caesar salad deviled eggs can easily be made gluten free by using your favorite brand of gluten free breadcrumbs.
• No panko? Try crushing up croutons and sprinkling them over the top.
• If you love a kick of spice in your deviled eggs, add a pinch of cayenne to the filling mixture, or a generous splash of hot sauce.
• For a hint of sweetness, replace the garlic powder in this recipe with one mashed up roasted garlic clove.

How to Make Caesar Deviled Eggs

• Boil and peel your eggs. Cut the eggs in half and carefully remove the yolks, adding them to a bowl.
• Break up the yolks. Use a fork to break up the yolks. Then add the mayo, Worcestershire, lemon juice, pepper, salt, garlic powder, anchovy paste if using, and optional hot sauce. Continue to mash until creamy and combined.
• Stir in the Parmigiano-Reggiano.
• Fill the eggs. Add the yolk filling to a piping bag or a zip top bag with the end clipped. Carefully fill each egg. Let refrigerate while you make the breadcrumb topping.

• Toast the panko breadcrumbs. Heat a skillet over medium heat and melt the butter. Add the panko and allow it to toast until golden brown. It should only take about 5 minutes. Let cool completely and then add the pepper, lemon zest, and parm.
• Garnish and serve. Sprinkle a generous amount of the panko mixture over each egg. Top with shredded romaine and your favorite herbs.

How to Store Caesar Deviled Eggs

Deviled eggs need to be kept refrigerated in an airtight container unless being served. They should be consumed within three to four days. That said, do deviled eggs ever make it to leftovers?

For the best texture store the panko breadcrumbs separately in an airtight container. They can be kept at room temperature and will stay fresh for up to five days.

Tips From the Beach

• For the best possible texture and flavor make sure to hand grate your parmesan. Skip the already grated stuff as the powdery coating will give the yolk filling a slightly grainy texture.
• You also want to finely grate the parm. If you have a micro plane that is a great tool for this.
• As tempting as it is to devour all the Caesar deviled eggs the second you make them, they’re better if they’re allow to refrigerate for at least an hour first. The flavors will merry and the filling will thicken up.
• Hold off topping your deviled eggs with the panko topping until just before serving. This will keep them crispy and airy.
• You don’t need any fancy tools for deviled eggs, but if you want an even more smooth texture for the filling you can use a food processor.
• No piping bag? No problem. Add the yolk filling to a plastic bag and snip the corner. Voila! Instant disposable piping bag without any fuss.

Frequently Asked Questions

Caesar Deviled Eggs

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Tangy, creamy, bright, and bursting with umami, these Caesar Deviled Eggs are the ultimate mashup of two favorites.

• Author: Nicole Stover
• Prep Time: 20
• Cook Time: 5
• Total Time: 25 minutes
• Yield: 6 1x
• Category: Appetizer
• Method: boiling
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Caesar Deviled Eggs

• 6 large hardboiled eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon anchovy paste optional
• 1/2 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon garlic powder
• dash of hot sauce optional
• 1 tablespoon parmesan cheese finely grated
• 1 tablespoon romaine lettuce finely chopped
• Fresh herbs such as basil or chives for garnish

Toasted Panko

• 1/2 cup plain panko breadcrumbs
• 1 tablespoon butter
• 1 tablespoon parmesan cheese grated
• 1/2 teaspoon lemon zest
• 1/2 teaspoon freshly cracked black pepper

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Instructions

1. Cut your eggs in half. Carefully remove the yolks from the whites and place them in a bowl.
2. Use a folk to mash up the yolks.
3. Add the mayo, Dijon, Worcestershire, lemon juice, spices, and hot sauce and/or anchovy paste if using. Continue mashing until smooth and creamy.
4. Stir in the parmesan cheese. Taste, add additional salt if needed.
5. Transfer the yolk filling to a piping bag or plastic bag with the corner snipped. Carefully fill each egg white.
6. Let refrigerate.
7. Heat a skillet over medium heat and melt the butter. Add the panko and stir often until golden brown, about 5 minutes. Let cool completely.
8. Stir the lemon zest, parm, and pepper into the cooled breadcrumbs.
9. Sprinkle a generous amount of the breadcrumbs over each egg. Garnish with romaine and herbs.
10. Enjoy!

Notes

1. These deviled eggs will last 3-4 days stored in an airtight container in the refrigerator.
2. Hold off topping the eggs with the panko mixture until just before serving for the best texture. The panko can be stored in an airtight container at room temperature for 5 days.