Caesar Deviled Eggs

• portionen: 12 servings
• aktive zeit: 30 minutes
• gesamtzeit: 45 minutes

Zutaten

One dozen large eggs

1/2 cup (120g) Caesar mayonnaise or regular mayonnaise

1 ounce Parmigiano-Reggiano, finely grated (30g; about 1/2 cup), plus thinly shaved pieces for garnish

2 tablespoons (30ml) fresh lemon juice

Kosher salt and freshly ground black pepper

1-inch pieces romaine lettuce, for garnish

24 oil-packed anchovy fillets, for garnish

Toasted breadcrumbs , for garnish

Anweisungen

Bring 4 quarts (4L) water to a boil in a large pot and prepare an ice bath. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 12 minutes for hard-cooked yolks. Immediately transfer eggs to ice water and allow to cool for at least 15 minutes, then peel under cool running water. Halve eggs lengthwise and scoop yolks into a medium mixing bowl; reserve egg white halves.

Add mayonnaise, Parmigiano-Reggiano, and lemon juice to egg yolks. Using a sturdy whisk, mash and stir together until thoroughly combined. Season with salt, and very generously with black pepper.

Transfer yolk filling to zipper-lock bag. Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish deviled eggs with romaine lettuce, Parmigiano-Reggiano shavings, anchovy fillets, additional black pepper, and toasted bread crumbs. Serve.

Nährwertangaben

• Kalorien: 169 kcal
• Gesamtfett: 14 g
• Gesättigtes Fett: 3 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 194 mg
• Natrium: 276 mg
• Gesamtkohlenhydrate: 3 g
• Ballaststoffe: 0 g
• Zucker insgesamt: 0 g
• Eiweiß: 8 g