Caesar Salad Deviled Eggs

This is the deviled egg recipe for people who don’t usually like deviled eggs. Trevor has always been lukewarm about anything hard boiled egg related, but raved about these when I first made them. Just the other day I served them at a party, and one of my friends said that I had converted her to actually liking deviled eggs for the first time in her life. And for those that normally love deviled (like me), this recipe will become a quick favorite. It takes a pretty standard and unexciting appetizer and makes it interesting. You can do some of the prep work ahead of time, so it is also an easy dish to make for entertaining.

Serves: 6-12 Servings

Ingredients

6 hard boiled eggs, peeled
2 ½ tablespoons mayonnaise
1 ½ teaspoons smooth Dijon mustard
¼ teaspoon Worcestershire sauce
1 teaspoon lemon juice
Salt and freshly ground pepper, to taste
1 ½ tablespoon garlic olive oil (you can just use regular)
¼ cups panko bread crumbs
Zest from ½ lemon
3 tablespoons fresh fine grated Parmesan cheese
Chopped parsley, for garnish

Instructions

Slice eggs in half lengthwise. Scoop out yolks and place in a small bowl. Mash the yolks together with the mayo, Dijon, Worchestershire, and lemon juice. Season with salt and pepper and stir together until smooth. Set aside.
In a small skillet, heat the olive oil over medium heat. Add bread crumbs, and sauté until golden, a few minutes. Add in lemon zest. Remove from heat. Let cool slightly, then stir in Parmesan.
When you are ready to serve the eggs, spoon the yolk back into the egg whites, mounding slightly in the center. Sprinkle each egg with some of the crumb mixture, top with parsley, and serve.

Notes

Filling can be made a day in advanced. Keep filling and egg whites separately in the fridge until the day of. I like to store the filling in a quart size ziplock in the fridge, then just cut the corner off for easy filling when I am ready to serve.

Source: adapted slightly from Smitten Kitchen

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