Caesar Stuffed Eggs

Name: Caesar Stuffed Eggs
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons anchovy paste; 1 small clove garlic; 12 larges hard-boiled eggs, peeled; 1 Juice lemon; 3 Tbsps mayonnaise, just enough to bind; 1 handful A grated Parmigiano-Reggiano; 1 teaspoon coarse black pepper; 2 romaine lettuce leaves, from the heart, finely chopped; 1 teaspoon Worcestershire sauce

Caesar Stuffed Eggs might be a good recipe to expand your side dish repertoire. This gluten free and pescatarian recipe serves 12. One serving contains 106 calories, 7g of protein, and 8g of fat. A mixture of anchovy paste, romaine lettuce leaves, hard-boiled eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 20 minutes. If you like this recipe, you might also like recipes such as Caesar-Stuffed Eggs, Caesar-stuffed Eggs, and Caesar Salad Deviled Eggs.

Instructions

Cut the fat rounded ends off the eggs and scoop the yolks into a bowl. Stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.

Ingredients you will need

Hard Boiled Egg

Egg Yolk

Egg

Equipment you will use

Bowl

Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce. Mash until smooth and check the seasonings.

Ingredients you will need

Worcestershire Sauce