CAESAR DEVILED EGGS
These are addictive, that’s for sure, but go wild – they are solid, dense protein and a perfect snack when the urge hits. Gorgeousness personified!
(A secret to having lots of filling in your deviled eggs is to very finely grate – with the finest holes on a cheese grater – one whole boiled egg. No one will ever know there are whites mixed into the yolks!)
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7 hard boiled eggs
1/4 cup creamy Caesar dressing
1 tablespoon half & half
2 tablespoons shredded Parmesan cheese
Salt and freshly ground black pepper
1 tablespoon finely minced fresh basil leaves
Additional Parmesan for garnish
Peel eggs and cut 6 of them in half, lengthwise; carefully remove the yolks to a small mixing bowl and mash. Finely grate the seventh egg into the yolks. Stir in the Caesar dressing, half & half and Parmesan cheese until smooth. Add salt and black pepper to taste.
Divide the yolk mixture among the egg white halves and arrange on a plate. Garnish with a sprinkling of minced basil and Parmesan cheese. Cover and chill. Makes 6 servings, two pieces each.
Per Serving: Calories 149; Protein 11 g ; Fat 10 g; Carbs 1 g; Sugar 0 g; 229 mg
Ooooh these look good! What a great idea about finely grating a whole egg. I have chickens and I’m always on the lookout for new and different deviled egg recipes ~ can’t wait to try yours! I found you through foodgawker – your blog is fab!
Love this idea, looks great!
These look really good! I always make deviled eggs for parties and my fiance’s mom taught me to add some dried mustard to the mixture. SO good but the Ceasar Dressing is a nice change of pace too!
I would have never thought to grate a whole egg and add it – what a wonderful idea. Thanks for the tip.
I love deviled eggs and these look delicious !! Can’t wait to try them.
I made these last night to have as a protein snack over the weekend when I need one. They are really tasty with a strong parmesan flavor. Love these as a new variation to deviled eggs!
Love deviled eggs. I now use my food processor to chop the egg yolks instead of mashing with a fork or pushing them through a sieve. First – what a time saver! Second – they come out so smooth. Adding a whole egg using this method no one could ever tell. I add the mayo, hot mustard (Mr. Mustard) and a couple dashes of hot sauce right in the processor and it’s all set to be spooned into a decorator bag and fill the eggs. Yummy!
This is a great idea, but too bland for South Texas. I add a dash of cayenne as a garnish as well as a bit to the mixture. Makes for a great party snack. Heck, I do one or two dozen eggs at a time for cook-outs.
I love deviled eggs and can’t wait to try this new twist to an already great treat to make it greater.
I’ve always loved deviled eggs and just used salt n pepper Hellman’s real Mayo and a little Franchise mustard but, a friend of mine said they’ve always added sweet relish that was great!!! Now another cool way to try DVE’s oh, I can’t wait to try the cayenne as well. Thanks for all the new ideas I’m boiling an 18pkg. now!
K, from TX.
My grandmother taught me to make her “famous deviled eggs” by using parmesan cheese with a touch of garlic, salt, pepper, mayo and mustard. Love the idea of replacing mayo/mustard with 1/2 n 1/2 and caesar dressing!
I cannot wait to try these deviled eggs. I usually just use sandwich spread and I get a lot of wonderful feed back about how good they are. They disappear very fast.
I would also like to know if you can find me a receipe for Clam Cakes. I know that they make them in New England but I cannot seem to find a recipe anywhere. I think mostly in MA.
Also try Hellmanns, a little yellow mustard, some vinegar, fresh ground pepper, pickle relish and real bacon bits. Sprinkle some paprika on top.
I also love deviled eggs . i have always used thousand island dressing in mine and my family has always enjoyed them . i will try this new idea to see the difference.
You have a picture of a chocolate egg with nuts inside. It looks to be the size of a regular chicken egg. How do you make them? I would love to make some for Easter. Thanks
They really sound great, but for my South Texas family I add a few diced up jalapenos (out of our garden) & I cant ever seem to make enogh of them. Use diil pickle relish for the tart taste too, they’re great!