A flavor bomb – the perfect pick-up appetizer to wow your guests!
Umami richness of Caesar Flavors make these deviled eggs sing with a savory and zesty flavor. Garnished with Shaved Parmesan Shards and Crispy Kale Ribbons
Exquisite Combination of Flavors!
Pasture Raised Egg Yolks are creamed with Caesar Dressing (I have a recipe for that!) with Grainy Mustard, Lemon Juice, Worcestershire Sauce, Grated Parmesan and Black Pepper.
They are topped with Crispy Kale Ribbons for crunch! They add a great texture, replacing croutons.
I LOVE the look of a Shaved Parmesan Shard peeking out of the egg filling.
The Perfect Pick-Up Appetizer – and easy to make for a crowd.
The filling and Hard boiled Egg white halves can be made a day ahead.
Pipe or fill the egg white centers up to 3 hours before serving them.
Add the kale ribbons just before serving!
To the hard boiled egg yolk, which you mash with a fork:
Pasture Raised Egg Yolks are creamed with Caesar Dressing, homemade (I have a recipe for that!) with Grainy Mustard, Lemon Juice, Worcestershire Sauce, Grated Parmesan and Black Pepper.
Top with Crispy Kale Ribbons ~ an easy recipe, takes 8 minutes (make while the eggs steam) and tuck in a shaved Parmesan shard
All Worcestershire Sauces are not the same!
The popular Lea & Perrins Worcestershire Sauce contains “natural flavors” which are unwanted chemicals. I do not buy anything with natural flavors.
Might I suggest 365 Whole Foods Organic Worcestershire Sauce… no unwanted chemicals and a nice clean flavor.
Then, add to a piping bag, or simply mound into the cooked egg white halves
Did you know?
How to Hard-Boil Eggs: Best Way Is To Steam Them!
This single technique, you will steam them – SO EASY TO PEEL!!
See the RECIPE!
Most everyone thinks (and have written) to boil eggs – Cover them by one inch of water and bring to a boil… I’ve been joyfully cooking for over 30 years, and yes, I have struggled to peel an egg! So STEAM THEM, you will thank me.
You’ll make this recipe over and over again – a game-changer! (Not shy on garlic!)
Garnish with a Shaved Parmesan Shard and Crispy Kale Ribbons
What make a Really Great Deviled Egg?
- Savory
- Tangy
- Creamy
- Crunchy
- Balancing Richness
- Umami Flavors (anchovy, parmesan, worcestershire sauce)
- Zesty
The Flavor Combinations and Textures create a delicious, well balanced Deviled Egg!
Enjoys these delicious deviled eggs!
Karen
Caesar Deviled Eggs with Crispy Kale Ribbons
Ingredients
Deviled Eggs:
- 6 large hard boiled eggs*, I use pasture raised, (see "steamed" recipe)
- 6 tablespoons Caesar Dressing*, homemade
- 1 1/2 teaspoons fresh lemon juice
- 3/4 teaspoon grainy dijon mustard
- 1/4 teaspoon Worcestershire sauce*
- 3 tablespoons Parmesan Reggiano, finely grated, divided
- 4 cranks freshly cracked black pepper
- 6 shavings Parmesan Reggiano, 1/2" x 1", cut in half; for 12 garnishes
Instructions
Steam Eggs:
- Make – hard boiled eggs, see recipe: How to Hard-Boil Eggs: Best Way Is To Steam Them! The Shells Will Just Slip Off!!
Deviled Eggs:
- Cut peeled eggs in half lengthwise. Add all the yolks to a medium sized bowl. Mash the yolks with a fork until fine and crumbly.Add Caesar dressing, lemon juice, grainy mustard, Worcestershire sauce, TWO tablespoons Parmesan Reggiano and black pepper.
- Combine well with a rubber spatula. Place the mixture in a pastry bag and pipe the filling into each egg white half. Alternately, mound the filling neatly into the egg white halves.
- Taste your filling! Here is your opportunity to add more of the flavors you like. Can add some minced anchovy, finely minced garlic…
Special Garnishes:
- Top each egg with a few strands on Crispy Kale Ribbons and a portion of the reserved one tablespoon finely grated parmesan.Add a parmesan shaving tucked slightly inside the filling (see photos.) Garnish with 1 tablespoon of finely chopped parsley for a pretty look (optional.)
Crispy Kale Ribbons:
- Preheat the oven to 325 degrees.Strip 3 kale leaves of all stems. Lay the 3 leaves on top of each other and roll into a tight cylinder. Cut the kale across in an even 1/8 inch width. Place the kale on a parchment lined baking sheet (or silpat liner.) Rub in 1/2 teaspoon of nice olive oil and a pinch of salt. Bake until crispy, turning once for about 8 minutes. Check to make sure the strips do not brown.If making ahead of time, store extra in an airtight container
