Caeser Stuffed deviled Eggs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Rachael Ray made these for the 2011 Thanksgiving live special Ingredients:
12 large hard-boiled eggs, peeled |
1 small garlic clove |
2 teaspoons anchovy paste |
1/2 cup grated parmigiano-reggiano cheese |
3 -4 tablespoons mayonnaise |
1 teaspoon worcestershire sauce |
1/2 lemon, juice of |
1 teaspoon coarse black pepper |
2 romaine lettuce leaves, finely chopped |
Directions:
1. 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.
2. 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.
3. Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped lettuce.
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