Caesar Deviled Eggs

Caesar Deviled Eggs

Courtesy of St. Supéry Estate Chef

INGREDIENTS

Hard Boiled Eggs
12 eggs
Water

Caesar Dressing
¼ teaspoon minced garlic
2 anchovies
½ shallot finely diced
Zest of ½ Meyer lemon
Juice of ½ Meyer lemon
2 teaspoons Dijon mustard
1 teaspoon red wine vinegar
½  cup extra virgin olive oil
¼ cup of mayonnaise
¼ cup Parmigiano-Reggiano cheese, grated
Salt and pepper to taste

INSTRUCTIONS

Egg Preparation
Place 12 whole eggs in a pan with enough water to completely cover them.  Turn the heat to medium high and bring the water to a gentle boil, about 7 minutes.  Place a lid on the pan and turn off the heat and allow the eggs to sit for 8 minutes in the water.  Drain the pan and pour cold water over the eggs and allow them to cool, approximately 10 minutes.  Peel the eggs and cut each egg in half.  Place the yolks in a separate bowl and reserve the egg white halves for later.

Caesar Dressing Preparation

In a blender, add anchovies, garlic, lemon zest and juice, mustard, and red wine vinegar. Start the blender on low and slowly drizzle in the olive oil.  Add mayonnaise until fully incorporated.  Finally, add grated cheese, salt and pepper to taste.

Egg Filling Preparation
Mix the cooked egg yolks with ½ cup of the Caesar dressing.   Place deviled egg mixture into a small storage bag.  With scissors, cut a ½ inch off the corner of the bag.  Pipe roughly 1 tablespoon of the mixture into each egg white half, until it rises out of the cavity in a mound.

Presentation

Garnish with a sprinkle of tarragon, lemon zest, and grated Parmigiano-Reggiano cheese.

Wine Pairing: Napa Valley Estate Sauvignon Blanc

Serve As

Hors D’oeuvres

A great wine to celebrate

New Year’s Day, Valentine’s Day, Mother’s Day, Thanksgiving, Christmas

Categories