Caesar’s Deviled Eggs Recipe from Muse at the Ringling, Sarasota, FL
Caesar’s Deviled Eggs are an Italian-Style spin on classic deviled eggs. Celebrity chef Rachael Ray asked actor Danny DiVito for this recipe and, despite neither of them having anything further to do with it, Chef Francis Casciato created it.
Materials
- 6 large Whole Eggs hard cooked and peeled
- 1 cup Mayonnaise
- 6 cloves Roasted Garlic
- 2 tablespoon Brown Anchovy
- 1/4 cup Red Wine Vinegar
- 1 teaspoon freshly squeezed Lemon Juice
- 1 teaspoon Tabasco Sauce or other Hot Sauce of choice
- 1 tablespoon Worcestershire Sauce
- 1/4 cup Dijon Mustard
- 1/2 cup grated Parmesan Cheese
- 1/2 head Romaine Lettuce sliced into thin ribbons, for garnish
- Garlic Croutons crushed, for garnish
Instructions
- Trim a very small slice off of the tips of the top and bottom of the egg.
- Cut the eggs in half in a north and south direction. (They should stand flat on the trimmed ends, like little cups.)
- Remove the yellow yolks. Set whites aside.
- Gently grate the yolks on a microplane into the mixing bowl. Set aside.
- Gently fold mayonnaise into the shaved yolks. Mix just to combine.
- In a small bowl, add garlic, anchovy, vinegar, lemon juice, Tabasco, Worcestershire, Dijon mustard and Parmesan cheese. Mix just to combine.
- Place anchovy mixture into a food processor. Purée until smooth.
- Add anchovy puree to egg yolk mixture. Mix to combine.
- Place in refrigerator to chill for 2 - 3 hours.
- When ready to serve, remove 1/2 cup of the filling and set aside (This will get used for the presentation).
- Scoop a 1 tablespoon of the yolk mix into each egg white.
- Spread a thin line of the previously remove 1/2 cup of filling across your serving platter or individual serving plates from one end to the other.
- Place the eggs on the line about 1/2-inch apart.
- Top each egg with a pinch of the romaine ribbons.
- Sprinkle the eggs and the plate with crushed croutons.
- Serve and enjoy.
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