Caesar Stuffed Eggs
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
42
Sourness
35
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
12 large
Boiled Egg (hard-, peeled)1 small
Garlic (clove)2 tsps
Anchovy Paste1 tsp
Worcestershire Sauce1 tsp
Coarse Black PepperDirections:
1
Cut the fat rounded ends off the eggs and scoop the yolks into a bowl
2
Stand the hard-boiled egg whites upright in the egg carton
3
If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright
4
Break the egg yolks up a little bit using a fork
5
Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce
6
Mash until smooth and check the seasonings
7
Fill the egg whites, overstuffing them a little
8
Garnish with the remaining finely chopped lettuce