CAESAR SALAD DEVILED EGGS
Adapted from Good Food To Share, via smittenkitchen
12 halves
6 large eggs
12 small romaine lettuce leaves
1/4 cups panko bread crumbs (I prefer day old Italian bread crumbs, use food processor)
1 tablespoon olive oil
2 tablespoons freshly grated Parmesan cheese or more to taste
Salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 to 3 tablespoons mayo (2 is suggested but 3 will make a creamier filling)
2 teaspoons smooth Dijon mustard
1/4 teaspoon Worcestershire sauce (optional)
1/2 teaspoon lemon juice
1 anchovy fillet, minced
1 small clove garlic, minced
1/4 teaspoon grated lemon zest
~or~
substitute last 7 ingredients with 4 tablespoons of your favorite Caesars dressing *see NOTE
*NOTE:
When short on time and ingredients I have simply substituted 4 tablespoons of my favorite Caesar dressing in place of the mayo, mustard, Worcestershire, lemon, anchovy, garlic and zest. I then mixed the dressing with the yolks then filled the egg whites, topped with salt, pepper, toasted bread crumbs, parsley and Parmesan.
I wrote the recipe using both methods...
Hard boil the eggs...place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once water begins to boil, reduce it to medium-low and simmer eggs covered for exactly 10 minutes. Drain eggs and cover with cold water. Sitting them in ice water will help the eggs chill more quickly. Fresh eggs will be harder to peel so use eggs that are a few days old.
If you are using fresh bread, tear into pieces, put into food processor and grind until the bread is in small crumbs.
Arrange 12 small lettuce leaves on a serving platter.
Carefully peel the eggs and cut in half lengthwise.
Remove the yolks with a spoon and place them in a small bowl. Arrange the whites on leaves.
Mash (I prefer to mix in food processor) the yolks with 4 tablespoons of your favorite Caesar dressing
~or~
with the mayo, Dijon, Worcestershire, lemon juice and 1 tablespoon of the parsley until smooth. Season generously with salt and freshly ground black pepper.
Taste filling and season if needed. Set the filling aside.
In a small skillet, heat the olive oil over medium heat. Toast the bread crumbs until golden if you are using fresh bread. Then set aside.
~or~
Add the anchovy and garlic and cook, stirring, until the anchovy begins to dissolve into the oil, about 1 minute. Add the lemon zest and bread crumbs and saute them until golden, about 2 to 3 minutes. Stir in Parmesan and set crumbs aside.
When you’re ready to serve the eggs, spoon the yolk mixture back into the cavities of the egg whites, mounding it slightly in the center or pipe it with a star tip.
Sprinkle each egg with some of the crumb mixture (about 1 teaspoon), allowing some to spill onto the lettuce cups. Garnish with remaining chopped parsley and Parmesan and serve.
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