Caesar Deviled Eggs

Caesar Deviled Eggs

Prep 25 MIN
Total 25 MIN
Servings 12

All hail Caesar deviled eggs! Make these clever appetizers that riff on everyone’s favorite salad, and serve them up on a bed of — what else... ...romaine.

Ingredients
1 tablespoon butter
1/4 cup plain panko crispy bread crumbs
1/4 cup grated Parmesan cheese
12 hard-cooked eggs, peeled
1/2 cup mayonnaise
2 cloves garlic, very finely chopped
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 romaine hearts, thinly sliced, if desired

Steps
1 In 8-inch skillet, melt butter over medium-low heat; add breadcrumbs. Cook and stir 3 to 5 minutes or until toasted. Pour into small bowl; stir in 1 tablespoon Parmesan cheese. Set aside.
2 Cut eggs lengthwise in half. Slip out yolks into medium bowl, and mash with fork. Stir in mayonnaise, the remaining Parmesan cheese, garlic, Worcestershire sauce, lemon juice, pepper and salt. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle bread crumb mixture over eggs immediately after filling so breadcrumb mixture easily adheres to the filling.
3 Refrigerate covered until ready to serve. Spread romaine evenly on large platter; place eggs on top.

For easy filling, spoon egg yolk mixture into 1-quart resealable food-storage plastic bag; clip 1/2 inch from corner of bag, and pipe filling into halved eggs.