Food and Recipes Dish Deviled Eggs Caesar Salad Deviled Eggs Be the first to rate & review! Garlicky, smoky flavors of Caesar salad are right at home as a deviled egg. By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Published on October 17, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason Active Time: 20 mins Total Time: 45 mins Servings: 12 At first, the ingredients in a classic Caesar salad may seem out of place in a deviled egg recipe, but trust us—it’s the perfect combination of flavors. A hint of spicy garlic, a flurry of finely shredded salty Parmesan cheese, and that signature element—an anchovy filet—join together for a rich and savory filling that’s hard to beat. Before you turn your nose up at the anchovy (like we did at first) give it a try—any hint of fishiness vanishes, leaving behind a salty richness that will have you going back for seconds. Cook Mode (Keep screen awake) Ingredients 1 tsp. olive oil 1 Tbsp. panko (Japanese-style breadcrumbs) 6 large eggs Ice 2 Tbsp. mayonnaise 2 tsp. finely grated Parmesan cheese, plus shaved cheese for garnish 1 tsp. Dijon mustard 1/4 tsp. black pepper 1/8 tsp. kosher salt 1 small anchovy fillet (from 1 [1 1/2-oz.] jar), finely chopped (about 1/4 tsp.) 3 roasted garlic cloves, finely chopped (about 1/2 tsp.) 12 fresh tarragon leaves (from 2 large sprigs) Directions Heat oil in a small nonstick skillet over medium. Add panko; cook, stirring constantly, until golden brown and toasted, 2 to 3 minutes. Remove from heat; let cool 5 minutes. Fill a large pot with water, and bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds. Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set ice bath aside. Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes. Working with 1 egg at a time, firmly tap eggs on countertop or a flat work surface until cracks form all over the shell. Peel eggs under cold water. Cut eggs in half lengthwise, and carefully remove yolks. Using a fork, mash together yolks and mayonnaise in a medium bowl. Add finely grated Parmesan cheese, mustard, pepper, salt, anchovy, and roasted garlic. Stir well to combine. Spoon egg yolk mixture evenly (about 1 Tbsp. each) into egg whites. Garnish with toasted panko, shaved Parmesan cheese, and tarragon leaves. Serve immediately, or store in an airtight container in refrigerator up to 3 days. Rate It Print