Caesar-Salad Deviled Eggs

6 large eggs
12 small romaine-lettuce leaves
2 to 3 tablespoons mayonnaise
2 teaspoons smooth Dijon mustard
1/4 teaspoon Worcestershire sauce (optional)
1/2 teaspoon lemon juice
2 tablespoons chopped, fresh, flat-leaf parsley, divided
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 anchovy fillet, minced
1 small garlic clove, peeled and minced
1/4 teaspoon grated lemon zest
1/4 cup panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese, plus more to taste

Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once water begins to boil, reduce heat to medium-low and simmer eggs for exactly 10 minutes. Drain eggs and cover with cold water. This will help eggs chill more quickly.

Arrange the lettuce leaves on a serving platter.

Carefully peel eggs and cut in half lengthwise. Remove yolks and place them in a small bowl. Arrange egg whites on lettuce. Mash yolks with the mayonnaise, mustard, Worcestershire (if using), lemon juice and 1 tablespoon of the parsley until smooth. Season generously with the salt and pepper. Set filling aside.

In a small skillet, heat the olive oil over medium heat. Add the anchovy and garlic and cook, stirring, until anchovy begins to dissolve into oil, for about 1 minute. Add the lemon zest and breadcrumbs and saute them until golden, for about 2 to 3 minutes. Stir in the Parmesan, then set aside.

When ready to serve eggs, spoon yolk mixture into cavities of egg whites, mounding it slightly in centers. Sprinkle each egg with some crumb mixture (about 1 teaspoon), allowing some to spill onto lettuce cups. Garnish with remaining chopped parsley and serve.

Makes 6 servings.


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