Caesar salad devilled eggs

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Caesar salad devilled eggs

Photo, Erik Putz.

With one simple base and some imaginative add-ins and garnishes, there are infinite ways to trick out these retro bites.


Ingredients

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 tbsp chopped capers
  • 1 1/2 tsp Dijon mustard
  • 2 tbsp grated parmesan cheese
  • 1 slice of prosciutto

Instructions

  • PLACE eggs in a single layer in a pot and add enough cold water to cover by 1 in. Boil, then reduce heat to medium-low and simmer for 10 min. Immediately drain and rinse with cold running water to cool eggs completely. Peel eggs, then cut each in half lengthwise.
  • SPREAD grated parmesan in a circle 3 in. wide in a frying pan over medium. Cook until golden, about 5 min. Cool, then break into small pieces. Fry prosciutto and crumble.
  • SCOOP yolks into a bowl, then mash. Stir in cup mayo, capers and Dijon. Pipe into egg whites. Top with parmesan and prosciutto.

 

How to fill a piping bag

Nutrition (per serving)

  • Calories
  • 151,
  • Protein
  • 7 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 13 g,
  • Sodium
  • 155 mg.
  • Excellent source of
  • vitamin B12

Preparation tips: 

  1. The fresher the eggs, the more difficult they are to peel, so choose the slightly older eggs in your refrigerator.
  2. To prevent a dark green ring from forming around the yolks, cool the eggs rapidly in running cold water as soon as they’re finished cooking.
  3. After draining and cooling eggs, gently crack them all over and keep them soaking in cold water, then start peeling from the large end.
  4. For smooth, clean edges, use a sharp knife to cut eggs in half. Avoid serrated knives.
  5. Use a whisk to mash yolks or put them through a sieve to keep them light and velvety. A piping bag fitted with a star tip will give your yolks a swirly, elegant finish.