Best Caesar Stuffed Eggs Recipes

Caesar Stuffed Eggs image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 20m

Yield 1 dozen

Number Of Ingredients 9

12 large hard-boiled eggs, peeled
1 small clove garlic
2 teaspoons anchovy paste
A handful grated Parmigiano-Reggiano
3 to 4 tablespoons mayonnaise, just enough to bind
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
1 teaspoon coarse black pepper
2 romaine lettuce leaves, from the heart, finely chopped

Steps:

Cut the fat rounded ends off the eggs and scoop the yolks into a bowl. Stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce. Mash until smooth and check the seasonings.
Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped lettuce.

Caesar-Stuffed Eggs (Rachael Ray) image

Provided by Wing-Man

Time 40m

Yield 12 pieces, 6 serving(s)

Number Of Ingredients 10

12 eggs
1/2 tablespoon Worcestershire sauce
1 teaspoon minced garlic
3 tablespoons mayonnaise
2 teaspoons anchovy paste (I used mashed anchovies)
1/2 small white onion (diced, or 1/3 cup)
1/4 cup parmesan cheese (grated)
1 teaspoon lemon juice
salt (to taste)
black pepper (to taste)

Steps:

Place eggs in a large stockpot and fill halfway with water. Set burner on high and cover pot. When water comes to a boil turn off the heat, cover and let sit for 10 minutes.
Run cold water in pot until eggs can be handled by hand. Remove shells and discard.
Slice eggs in half and remove yolks.
Place yolks and remaining ingredients into mixing bowl and mix thoroughly.
Scoop mixture into egg halves.
Enjoy!