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. Read the fascinating origin story of Caesar’s Deviled Eggs below.

Photo by Mark

Caesar’s Deviled Eggs from Muse at the Ringling

Danny DiVito, Rachael Ray and Italian Deviled Eggs

As teased above, this recipe has a fascinating backstory. Its inception dates back to 2006 during the grand opening of DeVito, a restaurant co-owned by the renowned actor Danny DeVito, located in South Beach, FL. At that time celebrity chef Rachael Ray, at guest at the grand opening party, persistently urged DeVito to introduce an Italian deviled egg dish to the menu, and he assured her that it would be done. It wasn’t. But, DeVito chef, Francis Casciato, overheard the encounter.

Five years and several restaurants later, Chef Casciato decided to fulfill Ray’s wish and DiVito’s promise, and an Italian-inspired twist on the classic deviled eggs was introduced to the menu at Muse at the Ringling. The dish, named “Caesar’s Deviled Eggs,” showcases the influence of Italian flavors, adding a delightful and unique spin to the traditional deviled eggs.

Muse at the Ringling

Muse at The Ringling was a contemporary restaurant located within The John and Mable Ringling Museum of Art in Sarasota, Florida. The restaurant was situated on the beautiful museum grounds, offering visitors a unique dining experience surrounded by art and nature.

The menu at Muse was typically inspired by seasonal and locally sourced ingredients, featuring a range of dishes crafted by talented chefs. The culinary offerings included creative and artfully presented dishes, catering to different tastes and preferences.

Muse closed in 2020 after its contract with the museum expired.

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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.

Prep Time30 minutes mins

Chilling Time3 hours hrs

Total Time3 hours hrs 30 minutes mins

Course: Appetizer, Bar Food, Snack

Cuisine: American, Italian, Southern

Keyword: Deviled Eggs

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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Caesar’s Deviled Eggs

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Photo of Caesar’s Deviled Eggs is by Mark and is free to use and share under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Recipe is courtesy of Muse at the Ringling (which served the recipe), Chef Francis Casciato (who created the recipe), Danny DeVito (who promised the recipe), Rachael Ray (who demanded the recipe) and Sarasota Magazine (which shared the recipe). Story of the creation Caesar’s Deviled Eggs adapted from Sarasota Magazine. Additional Information Courtesy of Wikipedia and is used by permission.