Creamy Caesar Deviled Eggs

Recipe Details

  • Prep Time: 10 minutes

  • Cook Time: 5 minutes

  • Resting Time: 10 minutes

  • Total Time: 25 minutes

  • Servings: 8 (yields 16 deviled egg halves)

Ingredients

  • 8 large eggs

  • 1 tablespoon finely chopped fresh parsley

  • 1/3 cup Caesar dressing, plus extra if you prefer a softer, creamier filling

  • 3 tablespoons grated Parmesan cheese

  • 2 teaspoons freshly squeezed lemon juice

  • 1/4 teaspoon kosher salt, or more to adjust to taste

  • 1/4 teaspoon ground black pepper, plus extra for topping (optional)

  • 1/2 cup Caesar croutons, finely crushed

Instructions

  1. Add all whole eggs to a medium saucepan and pour in enough cold water to cover the eggs completely by roughly 1 inch. Bring the water to a rolling boil over medium-high heat. Once boiling, let the eggs cook for 1 full minute, then turn off the heat, cover the pan tightly, and let the eggs rest undisturbed for 10 minutes to finish cooking through evenly.

  2. Drain the hot water from the pan, then immediately transfer the cooked eggs into a bowl of ice water to stop the cooking process and make peeling easier. Let the eggs chill for 2 minutes, then peel off the egg shells. Slice each peeled egg in half lengthwise.

  3. Scoop the egg yolks out of each hollowed egg white half and transfer all yolks to a medium mixing bowl. Use a fork to mash the yolks until completely smooth with no large lumps remaining. Add the chopped parsley, Caesar dressing, Parmesan cheese, lemon juice, salt, and pepper to the bowl, then stir until the filling is fully combined and evenly creamy.

  4. Spoon the finished yolk filling into a resealable plastic bag, seal the bag closed, then use a pair of scissors to snip a small hole in one of the bottom corners of the bag. Pipe an even amount of filling into each egg white half. Top all deviled eggs evenly with the crushed croutons, and finish with a light sprinkle of extra black pepper if desired. Serve chilled.