Even if you love hard boiled eggs, it can be hard to know what to do with all of your dyed Easter eggs. But I am here with the solution for you- an addicting deviled egg posing as a caesar salad.

This recipe calls you to make your own caesar dressing which I think is a lot of fun because you get to taste it as many times as you like throughout the prep process, thus satisfying the eternal salad eaters craving of simply eating the dressing with a spoon :) If you’re crunched for time, feel free to just use a pre-made caesar dressing.

But if you are making it from scratch, don’t skip the anchovy paste! This is what gives the caesar dressing its iconic flavor and I promise it makes it so delicious. Yes, I am on team anchovy and I am here to recruit you too!

Serves: 1 dozen deviled eggs (6 eggs, halved)
Difficulty level: Wicked easy

You’ll need:
6 hard boiled eggs
1/3 cup lettuce chiffonade (very finely chopped into strips)
1 stalk scallion, finely chopped

For the caesar dressing:
1/4 cup mayo
1/4 cup greek yogurt or sour cream
*alternatively, you can skip the mayo and do 100% sour cream/greek yogurt
Juice of 1/2 a lemon
1 1/2 tablespoons grated parmesan
1 1/2 tablespoons olive oil
1 teaspoon anchovy paste (or more to taste)
1 teaspoon garlic powder
1/2 teaspoon garlic salt
sprinkle of cracked black pepper

Let’s do it!

  • Prepare your dressing by whisking all ingredients in a small bowl. I highly recommend tasting it along the way as you prepare and adding more of any ingredient you see fit.

  • Slice hardboiled eggs in half lengthwise and carefully scoop out the yolks into a small mixing bowl. Add 2/3 of the prepared dressing and 1/2 of the scallions and mix well.

  • Spoon the yolk/dressing mixture back into the eggs. You can also use a piping bag to pipe the filling into the eggs to be a little fancy.

  • Top with the lettuce and remaining scallions. You can also add little bits of croutons or some additional dressing to serve.

Back to blog