These eggs were fun to make. Love the yellow and green color combo and because the filling didn’t contain any large chunks of anything, I got to use my snazzy star tip. I learned early on not to use the star tip on any eggs that contain bits of bacon, cheese, onion, etc. that might get stuck in the tip! I’ve had that happen a few times and it’s no fun fishing your tip out of a piping bag, getting deviled egg filling all over your hand and having to start over with a new tip.
I am a huge fan of Caesar dressing. I love its bold tanginess and texture, especially the creamy variety. I knew that it would translate very well into deviled eggs. So I went on the hunt to see if someone had the same idea. Why reinvent the wheel? I didn’t have to look far. Rachael Ray had a version that looked tasty so I gave them a try. I adapted her recipe just a bit and include it here.
As I’ve mentioned here and here, I am trying to add more recipes for deviled eggs without mayo. Many people are concerned about spoilage and the fact that mayo uses raw eggs, not to mention the fact that mayo is not the healthiest option. While there are recipes on this site that use mayo – mayo is used in most classic deviled egg recipes – I want to make sure there is also an abundance of alternatives for folks who’d rather pass on the mayo. Myself included.
I love the Caesar dressing that they serve at my local Cheesecake Factory. There is something deliciously different about it. I think I’ve identified what it is. Horseradish. Not much. Just enough to add an extra boost of flavor. I’ve added a little bit to this recipe. You can add more if you’d like – or less. You can even omit it altogether, but it really works beautifully with the other ingredients.
I hope that you will give these a try and let me know what you think!
- 6 hard cooked eggs. I recommend the steam method for frustration-free cooking. It really works!
- 3 tbsp. Greek yogurt
- 1 clove minced garlic (about a teaspoon)
- ½ tsp. Worcestershire sauce
- 1 tsp. anchovy paste
- 1 tsp. lemon juice
- 2 tbsp. grated Parmesan cheese
- ½ tsp. horseradish
- salt and pepper to taste
- garnish with chopped spinach
- Peel eggs and cut in half lengthwise.
- Remove yolks to medium bowl and mash with fork.
- Add yogurt, garlic, Worcestershire, anchovy paste, lemon juice, cheese and horseradish. Mix well. I like to use a mixer to get a creamy texture.
- Pipe or spoon mixture into egg whites. Garnish with chopped spinach or as desired. Refrigerate until serving. Enjoy!
- Recipe adapted from Rachael Ray.
Recipe adapted from Rachael Ray.