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Delicious Caesar Salad Deviled Eggs with a Crunchy Twist

Caesar Salad Deviled Eggs
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Caesar salad deviled eggs are a unique party snack that combines creamy yolk with zesty dressing and crunchy panko.

Ingredients

Scale
  • 6 large Eggs (Use older eggs for easier peeling.)
  • 3 tablespoons Mayonnaise (Adjust for desired consistency.)
  • 1 teaspoon Dijon Mustard (Enhances flavor with a zesty kick.)
  • 1 tablespoon Worcestershire Sauce (Optional, adds depth to the flavor profile.)
  • 1 tablespoon Lemon Juice (Freshens the filling.)
  • 1 handful Fresh Parsley (Chopped for filling and garnish.)
  • to taste Salt (Essential for seasoning.)
  • to taste Pepper (Essential for seasoning.)
  • 1 tablespoon Olive Oil (For sautéing.)
  • 1 fillet Anchovy (Optional for a vegetarian option.)
  • 1 clove Garlic (Minced for even distribution.)
  • 1 teaspoon Lemon Zest (For added brightness.)
  • 1/2 cup Panko Bread Crumbs (Toast for extra flavor.)
  • 6 leaves Romaine Lettuce (For presentation.)

Instructions

  1. Boil the Eggs: Place 6 large eggs in a saucepan and cover with cold water. Bring to a boil, cover, and reduce to a simmer for 10 minutes.
  2. Cool the Eggs: Transfer boiled eggs to an ice water bath for 5-10 minutes to cool completely.
  3. Prepare the Filling: Peel and halve the eggs, placing yolks in a bowl. Mash yolks with mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, parsley, salt, and pepper until smooth.
  4. Prepare the Topping: In a skillet, heat olive oil, sauté minced anchovy and garlic, then add panko and lemon zest, toasting until golden brown.
  5. Assemble and Serve: Spoon the yolk mixture into egg whites, top with toasted panko, and serve on a bed of romaine lettuce.

Notes

    Nutrition

    Find it online: https://quizsavor.com/caesar-salad-deviled-eggs/

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