Caesar – that little devil!

CeasDevEgg82lg wm


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!)



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

15 Comments Add yours

  1. Donna says:

    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!

  2. Kalyn says:

    Love this idea, looks great!

  3. Cookie says:

    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!

  4. disneypal says:

    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.

  5. Tammy says:

    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!

  6. Tess says:

    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!

  7. Jack Allen says:

    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.

  8. Francie says:

    I love deviled eggs and can’t wait to try this new twist to an already great treat to make it greater.

  9. Karen says:

    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.

  10. Kelle says:

    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!

  11. Janice Miller says:

    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.

  12. Katy Wood says:

    Also try Hellmanns, a little yellow mustard, some vinegar, fresh ground pepper, pickle relish and real bacon bits. Sprinkle some paprika on top.

  13. Susan says:

    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.

  14. 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

  15. cheryl says:

    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!

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