The slowdown of life during the coronavirus pandemic (COVID19) has sent me to my home kitchen to experiment with food recipes. When I was in Denver recently my friend Lela Barker and I had brunch together. At brunch I tasted the most perfect flavor combination I have ever experience in a Deviled Egg. My goal was to recreate that creamy smooth texture with the extremely delicious flavor profile. I have recreated it in this recipe.
I like strong flavors. I have given you some variations of measurements to allow you to control the flavor. Start with the lower amount and go upwards to get just the right flavor that pleases your taste buds. The higher portion of ingredients is a match to what I tasted in Denver.
Caesar Deviled Eggs Recipe
- 12 Hard Boiled Eggs
- ½ to ¾ cup Duke’s mayonnaise
- 1 tsp. Worcestershire sauce
- 1-2 cloves Garlic, Finely Chopped
- 1 tsp. Lemon juice
- 1-2 tsp. Anchovy paste (optional)
- ¼ to ½ cup Parmigiano-Reggiano (high quality)
- A dash of Salt + Pepper
- Panko bread crumbs.
- Slice hard boiled eggs in half to separate the egg yolks from the egg whites. Set eggs whites to the side.
- Mash your egg yolks and add mayonnaise, Worcestershire sauce, chopped garlic, lemon, and optional anchovy paste. If you like it extra creamy use ¾ of a cup of mayo. If you like deviled eggs super smooth you can use a mixer for moment.
- Stir in grated parmesan cheese. Using a high quality flavorful parmesan cheese makes all the difference.
- Spoon or pipe yolk filling into egg whites. I like them extra full so I tend to overfill and toss an egg white or two that doesn’t get filled. Chill. Garnish with paprika and a touch of parmesan cheese. Just before serving you can add a sprinkle of panko bread crumbs.