This Caesar deviled eggs recipe is a creative twist on the classic deviled egg—easy to make and incredibly flavorful. Inspired by a traditional Caesar salad, the filling uses Caesar-style ingredients blended with the egg yolks for a bite that tastes like a mini Caesar salad.
These bites are a little Caesar-salad-in-a-shell and truly addictive. Anchovies are included for authentic umami, but they can be omitted or substituted if you prefer. The preparation is simple, yet the combination of tangy, salty, and savory flavors really shines.
What ingredients do you need for these Caesar deviled eggs?
Hard boiled eggs: The base of the recipe—large hard boiled eggs make the perfect vessel for the Caesar-style filling.
The filling: The filling blends mayonnaise, Dijon mustard, Worcestershire sauce, anchovies (or anchovy paste), garlic, lemon juice, freshly grated Parmesan, plenty of black pepper, and a pinch of kosher salt. These components mimic Caesar dressing and create a rich, savory filling.
Toppings: Finish the eggs with a dusting of paprika, a sprinkle of parsley, and extra shredded Parmesan. For crunch, consider a Parmesan crisp or toasted breadcrumbs to echo Caesar croutons.
Instructions to make this recipe
Make your hard boiled eggs.
Bring a pot of water to a boil, gently add the eggs, and cook for 9–10 minutes. Transfer the eggs immediately to an ice bath to stop cooking and make peeling easier. Peel, halve the eggs lengthwise, and scoop the yolks into a bowl. Reserve the whites for filling.
Make the filling.
In the yolk bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, finely minced anchovies (or 1 teaspoon anchovy paste), minced or grated garlic, lemon juice, grated Parmesan, salt, and black pepper. Mash and mix until smooth and creamy. For an ultra-smooth texture, pulse the mixture briefly in a food processor.
Assemble.
Arrange the egg white halves on a serving platter. Spoon or pipe the yolk mixture into each white. Garnish with paprika, chopped parsley, and additional grated Parmesan. You can chill the filling before piping if you prefer.
Tips, Tricks and Substitutions
Can you boil eggs the night before? Yes. You can boil and peel the eggs up to 48 hours in advance and store them in the refrigerator until you’re ready to assemble.
How to boil eggs for deviled eggs: Place eggs in a saucepan, cover with water, bring to a boil, then cook 9–10 minutes. After boiling, transfer eggs to an ice bath and cool completely before peeling to ensure easy shells removal.
Don’t want anchovies? You can omit anchovies entirely, or use anchovy paste or a small drizzle of anchovy oil to retain some of that savory depth without whole anchovy pieces.
More appetizer inspiration
- Crispy Smashed Potatoes with Gochujang Spicy Mayo
- Prosciutto, Mt. Tam and Fig Jam Crostini
- Tuna Tartare
- Crispy Potatoes Topped with Salmon Roe
If you make this Caesar Deviled Eggs recipe, please leave a comment or rating—feedback is welcome! Tag on social media to share your results and consider subscribing to the newsletter for more recipes and updates.
Watch How To Make This Recipe
Caesar Deviled Eggs
Rate Recipe
Print Recipe
Ingredients
- 12 large hard boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 anchovies, finely minced or 1 teaspoon anchovy paste
- 1 garlic clove, minced or grated
- 1 tablespoon lemon juice, adjust as needed
- 2-3 tablespoons freshly grated Parmesan, plus extra for garnish
- Salt and black pepper to taste
- Paprika and chopped parsley for topping
Instructions
-
Make your hard boiled eggs. Bring a pot of water to a boil, add eggs, and cook 9–10 minutes. Transfer to an ice bath to cool, then peel and halve.
-
Scoop the yolks into a bowl and set the whites aside for filling.
-
Make the filling. Combine yolks with mayonnaise, Dijon, Worcestershire, anchovies, garlic, lemon juice, Parmesan, salt, and pepper. Mash until creamy or pulse briefly in a food processor for a smoother texture.
-
Assemble. Pipe or spoon the filling into the egg whites. Chill if desired, then garnish with paprika, parsley, and extra Parmesan before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Like this recipe? Rate and comment below!