Deviled eggs are a timeless crowd-pleaser for parties, picnics, potlucks, and especially for Easter celebrations. Originating in Ancient Rome, stuffed eggs made their way across Europe by the 15th century. But they were a bit different from what we currently serve. Medieval cookbooks contain recipes for boiled eggs filled with raisins, cheese, and herbs that were fried in oil and topped with a sauce made of warm spices, raisins and a tart juice made from unripe fruits. These eggs were served hot. While they sound interesting, I think we’ll stick to a more modern version for our Easter feast!

This year, we are adding a Caesar salad inspired version of deviled eggs to our vast stuffed egg repertoire. Anchovy paste, garlic, and Worcestershire sauce are combined with Dijon mustard and lemon juice then added to the mashed hard-boiled egg yolks and some mayo for a creamy deviled filling packed with umami flavors. Just before serving, Panko breadcrumbs are toasted and mixed with grated Parmesan cheese and chives for a crunchy, salty topping, reminiscent of croutons. These are festive and delicious for Easter celebrations!

Caesar Deviled Eggs (adapted from today.com) Total Time Required 1 hour, Prep Time: 20 minutes, Cook Time: 20 minutes, Cool Time: 20 minutes

Ingredients:

• 6 large eggs
• 1 teaspoon anchovy paste
• 1 small clove garlic, pressed or finely chopped
• 3 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon kosher salt, divided
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons panko breadcrumbs
• 1 tablespoon finely grated Parmesan cheese
• 2 tablespoons minced chives
• chopped romaine leaves for serving, optional

Directions:

Place the eggs in a medium saucepan and cover them completely with water. Bring to a boil, then remove the pot from the heat, cover it, and let the eggs stand for 10 minutes.

Drain the eggs and place them in a bowl of ice water. Cool completely, then drain the water and ice.

Peel and cut the eggs in half lengthwise.

Gently separate the yolks from the whites and place the yolks in a medium bowl. Mash the yolks with a fork. Add the anchovy paste, garlic, mayonnaise, lemon juice, mustard, Worcestershire sauce, 1/8 teaspoon salt, and pepper to the mashed yolks, and combine thoroughly.

Spoon or pipe the mixture evenly into the cavities of the egg whites. Store the filled eggs in an airtight container in the refrigerator until ready to serve.

A quarter hour before serving the eggs, heat the oil in a small skillet over medium heat. Add the breadcrumbs and the remaining 1/8 teaspoon salt. Cook, stirring occasionally, until the Panko is deeply golden brown, about 3 to 5 minutes.

Remove the mixture from the heat and let it cool completely. Stir in the cheese and chives.

Sprinkle the breadcrumb mixture over the deviled eggs.

Serve on a bed of chopped romaine, if desired.

These deviled appetizers are egg-celent!!  ~Linda

Caesar Deviled Eggs (adapted from today.com) Total Time Required 1 hour, Prep Time: 20 minutes, Cook Time: 20 minutes, Cool Time: 20 minutes

Ingredients:

• 6 large eggs
• 1 teaspoon anchovy paste
• 1 small clove garlic, pressed or finely chopped
• 3 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon kosher salt, divided
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons panko breadcrumbs
• 1 tablespoon finely grated Parmesan cheese
• 2 tablespoons minced chives
• chopped romaine leaves for serving, optional

Directions:

Place the eggs in a medium saucepan and cover them completely with water. Bring to a boil, then remove the pot from the heat, cover it, and let the eggs stand for 10 minutes. Drain the eggs and place them in a bowl of ice water. Cool completely, then drain the water and ice.

Peel and cut the eggs in half lengthwise. Gently separate the yolks from the whites and place the yolks in a medium bowl. Mash the yolks with a fork.

Add the anchovy paste, garlic, mayonnaise, lemon juice, mustard, Worcestershire sauce, 1/8 teaspoon salt, and pepper to the mashed yolks, and combine thoroughly. Spoon or pipe the mixture evenly into the cavities of the egg whites. Store the filled eggs in an airtight container in the refrigerator until ready to serve.

A quarter hour before serving the eggs, heat the oil in a small skillet over medium heat. Add the breadcrumbs and the remaining 1/8 teaspoon salt. Cook, stirring occasionally, until the Panko is deeply golden brown, about 3 to 5 minutes. Remove the mixture from the heat and let it cool completely. Stir in the cheese and chives. Sprinkle the breadcrumb mixture over the deviled eggs. Serve on a bed of chopped romaine, if desired.