Caesar Salad Deviled Eggs

Name: Caesar Salad Deviled Eggs
Ingredients: 6 large eggs; 1 anchovy minced; 1 garlic clove small, minced; 1/4 cup greek yogurt; 2 tablespoons grated Parmesan cheese; 1 tablespoon EVOO; 1 tablespoon fresh lemon juice; 2 teaspoons dijon mustard; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; croutons

11 ingredients

3 steps

Ingredients

6 large eggs
1 anchovy minced
1 garlic clove small, minced
1/4 cup greek yogurt
2 tablespoons grated Parmesan cheese
1 tablespoon EVOO
1 tablespoon fresh lemon juice
2 teaspoons dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
croutons

Directions

1

Place eggs in medium saucepot and cover with cold water by 2 inches. Heat to rolling boil over medium-high heat. Cover and remove from heat; let stand 12 minutes. Remove eggs from water with slotted spoon and gently crack each egg in several places. Place eggs in bowl of ice water; let stand 10 minutes. Carefully peel eggs and cut in half lengthwise.
2

Separate egg yolks and place in small bowl; use fork to crush egg yolks. Add anchovy, garlic, yogurt, grated cheese, oil, lemon juice, mustard, salt and pepper; stir until well combined. Filling can be made up to 1 day in advance. Cover and refrigerate filling and egg white halves until ready to serve.
3

Just before serving, use small spoon or piping bag to divide filling between egg white halves. Garnish with lettuce, cheese shavings and croutons, if desired.