Love Caesar salad? This Caesar deviled eggs recipe has all of the flavors of that Italian salad, but in a creamy, delicious deviled egg. These are a fun, different appetizer!
Every year around Easter, I get really excited about deviled eggs. Which is funny, because I don’t ever turn the dyed eggs into deviled eggs. But I do go deviled egg crazy the weeks before, and even after, Easter.
And as much as I love a traditional deviled egg, I also love to get creative with the egg fillings. These Caesar deviled eggs are fun, creative, and most importantly – delicious. Caesar salads are one of my favorites, so of course I’m drawn to those Caesar flavors. These deviled eggs are definitely one you want to add to your list!
Ingredients in this Caesar Deviled Eggs Recipe
Here is what you need to make these Caesar salad inspired deviled eggs:
- Hard boiled eggs: Start with your hard boiled eggs. You can boil these like you would traditionally boil eggs, but my favorite way to make them is in the Instant Pot. I just find that they come out a lot more consistently, plus the shell slides right off!
- Anchovies: Next is anchovies. I don’t love to buy the whole anchovies because I never need a whole tin of them, so several years ago I just started buying anchovy paste. It’s so much easier, (no chopping!), plus it lasts a lot longer.
- Garlic: I love garlic in everything, and I think it’s especially important in this recipe because it’s a traditional flavor in Caesar salad.
- Lemon Juice: Again, lemon juice is a traditional ingredient, so don’t skip it! I always prefer fresh when it comes to lemon juice.
- Mayonnaise: If you don’t like mayonnaise, or want to leave it out, you can sub in sour cream or Greek yogurt. Or you could even just increase the extra virgin olive oil, although you may lose a bit of the creaminess.
- Worcestershire Sauce: Did you know that Worcestershire sauce actually has anchovies in it? They are the ingredient that give the sauce its specific flavor. So you are actually getting a double dose of anchovies, but they are both so different that I think both are needed.
- Extra Virgin Olive Oil: Make sure you use an olive oil that you like, because the flavor will really come through in these deviled eggs.
- Salt and Pepper: Make sure to taste the filling and add salt and pepper as wanted. I always need to add some of both.
- Paprika: This flavor will be very subtile, and you could skip it if you want. But it does bring some great color to the eggs as well.
- Parmesan Cheese Curls: even though this is technically a garnish, I think you really need them to complete the Caesar dressing flavor. I just use a vegetable peeler on a block of Parmesan cheese to make these pieces.
Tips for making these Caesar Deviled Eggs
- I find that when I use my Instant Pot, the eggs peel really easily. But if you are doing a traditional boil, use older eggs, as the fresher eggs will be harder to peel.
- You can make these ahead of time, but I would suggest not assembling them if you are making them more than a day in advance. Otherwise, the filling tends to get dried out. To make ahead, store the cut egg whites in an airtight container in the refrigerator, and store the prepared filling the refrigerator as well.
- This recipe can be halved easily if you are using the anchovy paste.
More Caesar Inspired Recipes
Chicken Caesar Wraps
Chicken Caesar Kabobs
Caesar Pockets
Caesar Salad with Pasta
Creamy Caesar Salad with Spicy Croutons and Shrimp
Tools Used to Make This Caesar Deviled Eggs Recipe
- I love using my Instant Pot to “boil” the eggs.
- If you want to pipe the filling into the egg halves, I use a large, open star tip – usually the Ateco #828.
- A vegetable peeler works perfectly for making the Parmesan curls to put on top of the eggs.
Caesar Deviled Eggs
Love Caesar salad? This Caesar deviled eggs recipe has all of the flavors of that Italian salad, but in a creamy, delicious deviled egg. These are a fun, different appetizer!
Ingredients
- 12 large boiled eggs
- 1 1/2 teaspoons anchovy paste or 3 anchovy filets, finely chopped
- 1 clove garlic finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/4 cup extra virgin olive oil
- Salt and pepper
- paprika for sprinkling
- Parmesan cheese curls for garnish
Instructions
- Peel the eggs and slice in half lengthwise. Carefully scoop out the yolks and place in a medium bowl. Place the egg whites on a serving platter, cut side up.
- Add the anchovy past and garlic to the egg yolks. Use the back of a fork to mash it all together.
- Stir the lemon juice, mayonnaise and Worcestershire sauce into the egg yolks. Gradually stir in the olive oil. Season to taste with salt and pepper.
- Spoon or pipe the filling into the egg white halves. Sprinkle with paprika, then top with a Parmesan cheese curl.
Recipe Notes:
Adapted from Every Day with Rachael Ray August 2007
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional information does not include garnishes.
Nutrition Information
Serving: 1egg half, Calories: 68kcal (3%), Protein: 3g (6%), Fat: 6g (9%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 4g, Cholesterol: 107mg (36%), Sodium: 64mg (3%)
Keywords: Caesar deviled eggs recipe
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