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Caesar Deviled Eggs

Caesar deviled eggs with a creamy Parmesan-anchovy yolk filling, piped into halved whites and topped with shaved Parmesan and crunchy croutons. Made by boiling eggs, standing off heat for perfect set yolks, then chilling and assembling with classic Caesar flavors.
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Prep Time 25 minutes
Cook Time 12 minutes
ice bath chilling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use room-temperature eggs if possible for more even boiling.
Caesar yolk filling
  • 0.33333333333333 cup mayonnaise
  • 2 tbsp grated Parmesan Grate fresh for best flavor and texture.
  • 2 anchovy fillets, minced Or use anchovy paste (1 tsp) for a smoother mix.
  • 1 tsp anchovy paste Use if you are not using minced fillets.
  • 1 clove garlic, grated
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.5 tsp Worcestershire sauce
  • 1 black pepper to taste Use plenty—this is key for a Caesar-style bite.
Garnish
  • 1 shaved Parmesan For topping each egg.
  • 1 mini croutons For crunch on top.
  • 1 thin romaine strips For a fresh Caesar look and bite.

Method
 

Boil, cool, and peel
  1. Place the large eggs in a pot and cover with cold water, then bring to a boil. Cover the pot, remove from heat, and let stand for 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel the eggs and halve them lengthwise.
Make the Caesar yolk filling
  1. Mash the yolks with mayonnaise and grated Parmesan until smooth. Add the minced anchovy fillets and mix again until fully incorporated.
  2. Stir in the grated garlic, Dijon mustard, lemon juice, and Worcestershire sauce, mixing until the filling is smooth. Season with plenty of black pepper.
  3. Pipe the filling into the egg whites. Use generous pressure so the filling sits neatly in each half.
Garnish and serve
  1. Top each egg with a thin romaine strip, then add a mini crouton. Finish with shaved Parmesan and cracked-style black pepper to taste.

Notes

Pro tip: For the cleanest filling, ensure the yolks are fully mashed and smooth before piping. Refrigerate assembled deviled eggs in a sealed container for up to 3 days; the garnish is best added right before serving (especially croutons). Freezing is not recommended due to texture changes in the whites and yolk filling. Dietary swap: for a fish-free version, replace the anchovy with an equal amount of anchovy-free umami paste or extra Worcestershire (no exact substitute, but it keeps the savory note).