Caesar Salad Deviled Eggs


Caesar Salad Deviled Eggs
From Smitten Kitchen

As I’m sure everyone knows, last night was the epic basketball match up of Western Illinois University versus University of Illinois at Chicago.  What’s that?  You didn’t watch???  You didn’t even know it took place?  Well by golly, you missed a heck of a game!  John, my parents and I were lucky enough to procure 10th row seats thanks to my dad’s active membership in the WIU alumni association.  Since my parents are WIU alums, my dad is also a UIC alum, I am currently a grad student at UIC, and John has the honor of paying for my UIC tuition, this was clearly a very meaningful game to us.  So much so that we left with 2 minutes remaining and missed UIC’s come-from-behind victory in the last second.  Woops.

Ok, so the game wasn’t the highlight of the evening, but it did give us an excuse to get together and have a few drinks.  And since those drinks took place at our house, it FINALLY gave me a reason to cook something!  Last time I served
deviled eggs was at my book club, and I was stunned to discover that a lot of people don’t eat deviled eggs or are scared to try one.  Since they’re a bit of work to do, I’ve been hesitant to make them again lest they go to waste.  But with just my parents and John I was sure they’d be a hit, so I whipped up a batch.  And since John’s all time favorite salad is Caesar, they were enough to ensure a speedy departure from work to make sure he got a few before we left for the game.

Ingredients
  • 6 eggs
  • 3 Tbsp mayonnaise
  • 2 tsp Dijon mustard
  • 1/4 tsp Worcestershire sauce
  • 1/2 tsp lemon juice
  • salt, to taste
  • pepper, to taste
  • 1 Tbsp olive oil
  • 1 1/2 tsp anchovy paste (original recipe called for 1 anchovy, minced, but paste was all I had on hand)
  • 1 garlic clove, minced
  • 1/4 cup panko bread crumbs
  • 2 Tbsp Parmesan cheese (obviously fresh is ideal, but I used the green can and it was perfectly fine)

Preparation

  1. Boil the eggs.  I put the eggs in a pot, covered with cold water.  Brought to a boil.  Removed from heat and let sit, covered, for 10 minutes.  Immediately place in an ice bath for at least 5 minutes.  This makes very pretty, but somewhat tender hard boiled eggs, so take care when slicing and scooping the yolks.
  2. Peel eggs.
  3. Slice eggs in half, long ways.  If you don’t have a deviled egg platter, slice slivers from each side to create a bottom for them to sit on.
  4. Scoop egg yolks into the bowl of a small food processor or small bowl.  Set whites aside.
  5. Add mayo, mustard, Worcestershire, and lemon juice to the yolks.  Mix in food processor or by hand until creamy.
  6. Season with salt and pepper, to taste, stirring and tasting to check flavor.
  7. Spoon yolks back into whites, or pipe them in with a pastry bag.
  8. Heat olive oil in a small skillet over medium-low heat.
  9. Add anchovy and garlic to olive oil and cook, stirring constantly, for about one minute or until anchovy dissolves into oil.
  10. Add panko and saute until golden, about 2-3 minutes.
  11. Stir in Parmesan cheese.
  12. Sprinkle panko mixture over eggs and serve.

Makes 12 pieces.

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