Caesar Deviled Eggs with Crispy Kale Ribbons
Unami richness of Caesar Flavors make these deviled eggs sing with a savory and zesty flavor. Garnished with Shaved Parmesan Shards and Crispy Kale Ribbons
Servings: 12 deviled eggs
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
Notes
*Recipe: How to Hard-Boil Eggs: STEAM THEM & Karen’s Favorite Deviled Eggs
*Recipe: Quick Caesar Dressing You Will Love!
*Worcestershire sauce: I use 365 organic. Most major brands include natural flavorings which are unwanted chemicals.
This recipe may not be reproduced without the consent of its author, Karen Sheer.