Caesar Deviled Eggs

Caesar salad and deviled eggs are like a lock and key—two entirely different objects that fit together in perfect unison. The deviled egg is eggy and mayonnaisey, which calls to the egg-enriched, emulsified Caesar dressing. The Caesar is peppery and garlicky and cheesy, with the umami strength of Dijon and Worcestershire sauce and anchovies, all things that are perfectly at home with an egg. Putting them together is a no-brainer.

There's very little to say about how this recipe works: Hard boil some eggs, scoop out the yolks, and mix them with Caesar-y flavorings. I've written this recipe to work with my Caesar mayo, which, as I made clear in that recipe, is nothing more than a thicker version of a Caesar dressing (which is really just a thin mayo). The Caesar mayo works well because it delivers just about everything the yolks need to make the deviled egg filling, but I recognize that it might be annoying to have to prepare a Caesar mayo just for this, so I also offer instructions on how to flavor the yolks if using a basic mayonnaise instead—just mix in a bit of Dijon, garlic, black pepper, extra Parm, lemon juice, and both Worcestershire and fish sauce and you'll more or less have it nailed. (Plus, as I point out in the recipe note at the bottom, you could also just use Caesar dressing, which will make a thinner yolk filling, but it'd work in a pinch.)

After piping the yolks filling into the egg white halves, I garnish them with fun stuff to further evoke the spirit of Caesar salad, including a plump anchovy fillet, a shaving of Parmigiano-Reggiano and piece of romaine, and some toasted breadcrumbs as a nod to the salad's essential croutons.

For anyone who loves deviled eggs, briny, salty anchovies, and everything else that makes a Caesar great, this is the perfect bite.