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Caesar Stuffed Eggs Recipe

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This recipe for Caesar Stuffed Eggs, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachael Ray
Added: Monday, November 24, 2008

Category:
Category:

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

Directions:
Directions:
Cut the fat rounded ends off the eggs, scoop the yolks into a bowl, and 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 greens.

Personal Notes:
Personal Notes:
I cut my eggs the regular way and I sprinkled crushed Caesar croutons over top before serving.

 

 

 

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