Caesar Deviled Eggs

I love caesar dressing which lead me to a caesar twist on deviled eggs. I made just a few for a mid-day Christmas appetizer. They were perfect for a few bites with the zing of caesar and a salty bit of Parmesan on top. I also like that they’re quick and easy to make a few or a bunch. I like them as an appetizer in contrast to dips, cheese, crackers, etc.
The Three Bite Rule - Caesar Deviled Eggs
I jazzed up some creamy caesar dressing but it is also pretty easy to make it homemade. They definitely taste caesar-y. The anchovy paste is necessary in the dressing. Necessary. It adds that hard-to-explain, not-fishy, but zing of good caesar flavor. I doubt these would really taste like caesar without it.

Caesar Deviled Eggs

Ingredients:

8 hard boiled eggs
2 tablespoons yellow mustard
4 tablespoons creamy caesar dressing + cracked pepper + anchovy paste
1 teaspoon shaved parmesan

Directions:

Hard boil the eggs, then immediately place into a ice bath.
When cooled, peal the eggs and slice in half. Pop out the egg yolks into a bowl and add in the mustard and creamy caesar.
The Three Bite Rule - Caesar Deviled Eggs
Whip together with a hand mixer or in a food processor until totally smooth.
Spoon into a ziplock bag. Then pipe the filling into each egg half.
Sprinkle with parmesan cheese. Enjoy!
The Three Bite Rule - Caesar Deviled Eggs

I was making these on-the-go bringing ingredients to our Christmas celebration, but a tiny piece of romaine lettuce would be fun for crunch or some crumbled croutons all over the top would be good too!

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