Caesar Deviled 6-Minute Eggs

Name: Caesar Deviled 6-Minute Eggs
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 4 eggs; 1/2 cup mayonnaise, such as Kewpie; 2 cloves garlic, finely chopped; 1 tablespoon grated Parmesan, plus shaved Parmesan for garnish; Olive oil; 4 anchovy fillets, finely chopped; 2 tablespoons capers, finely chopped; 1/4 cup panko breadcrumbs; Zest of 1 lemon; Chopped fresh parsley, for garnish

Recipe courtesy of Tyler Florence

Show: Worst Cooks in America

Episode: Flair Flair Everywhere

Caesar Deviled 6-Minute Eggs

0 Reviews

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

312

Total Fat

29

Saturated Fat

5

Carbohydrates

5

Dietary Fiber

1

Sugar

1

Protein

8

Cholesterol

176

Sodium

514

Total: 35 min
Active: 35 min

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

312

Total Fat

29

Saturated Fat

5

Carbohydrates

5

Dietary Fiber

1

Sugar

1

Protein

8

Cholesterol

176

Sodium

514

Total: 35 min
Active: 35 min

Ingredients

4 eggs

1/2 cup mayonnaise, such as Kewpie

2 cloves garlic, finely chopped

1 tablespoon grated Parmesan, plus shaved Parmesan for garnish

Olive oil

4 anchovy fillets, finely chopped

2 tablespoons capers, finely chopped

1/4 cup panko breadcrumbs

Zest of 1 lemon

Chopped fresh parsley, for garnish

Directions

Special equipment:

a pastry bag

Add the eggs to a small pot with cold water to cover. Bring to boil, then lower the heat and simmer gently for 6 minutes. Remove the pot from the heat and use a slotted spoon to transfer the eggs to a bowl of ice water, cracking the eggs slightly to make them easier to peel. When cooled slightly, remove the shells with a spoon, then set the eggs aside to cool completely.
Meanwhile, combine the mayonnaise, garlic and Parmesan in a small bowl; mix well. Transfer to a pastry bag with the tip cut off.
Heat 2 tablespoons olive oil in a small sauté pan over medium heat. When the oil is glistening, add the anchovies and capers; sauté until beginning to crisp. Stir in the panko and cook until beginning to toast, about 3 minutes. Remove from the heat and set aside.
Cut the eggs in half lengthwise. Pipe the desired amount of mayonnaise mixture--1 to 2 tablespoons--onto each egg yolk. Top with the panko mixture, 1 shaving of Parmesan, and some lemon zest and parsley. Serve.