Caesar Salad Deviled Eggs Recipe By Good Food To Share

Ingredients

• 6 large eggs, at room temperature
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 3 tablespoons chopped flat-leaf parsley, divided
• Sea salt and freshly ground pepper
• 1 tablespoon olive oil
• 1 anchovy fillet, finely chopped
• 1 small clove garlic, finely chopped
• ½ teaspoon grated lemon zest
• ¼ cup panko (Japanese bread crumbs)
• 2 tablespoons freshly grated Parmesan cheese
• Lettuce leaves, for serving

Directions

1. Place the eggs in a saucepan and add tepid water to cover by about 2 inches. Bring the water to a boil over high heat, then reduce the heat to low and simmer, uncovered, for 10 minutes. Using a slotted spoon, transfer the eggs to a colander and place under cold running water until they're cool.
2. Carefully peel the eggs and cut in half lengthwise. Remove the yolks and put them in a small bowl. Place the whites, cavity side up, on a clean work surface or plate.
3. Add the mayonnaise, mustard and 2 tablespoons of the parsley to the bowl with the yolks. Using a fork, mash and mix to form a paste. Season with salt and pepper. Set the filling aside.
4. In a small frying pan, heat the olive oil over medium heat. Add the anchovy and garlic and cook, stirring, until the anchovy begins to dissolve into the oil, about 1 minute. Add the lemon zest, panko and Parmesan and stir to mix thoroughly. Continue to cook, stirring frequently, until the bread crumbs are golden, 2 to 3 minutes.
5. Spoon the yolk mixture back into the cavities of the egg whites, dividing it evenly and mounding it in the centers. (Alternatively, spoon the yolk mixture into a pastry bag fitted with a large plain or star tip and pipe the mixture into the whites.) 6. Arrange the lettuce leaves on a serving platter and place a deviled egg in each leaf. Sprinkle each egg half with about 1 teaspoon of the bread-crumb mixture, allowing some to spill down into the lettuce cup. Sprinkle the halves with the remaining 1 tablespoon of parsley and serve.