Sunday, May 13, 2012

We tried it: Caesar Salad Devilled Eggs from Smitten Kitchen

Caesar Salad Devilled Eggs on Smitten Kitchen

I love easy recipes – and I love appetisers. I will easily give up eating dinner if you give me interesting things to eat before it. And at most parties, I do.
This recipe for Caesar Salad Devilled Eggs from Smitten Kitchen is one I go to again and again. I never land up photographing the eggs I make because they get eaten fairly quickly; trust me, they hit the spot every time.

A few notes:
·         I’ve made up to 24 eggs at a time, and though I increased everything in the recipe four times, you don’t need as much of the Caesar salad sprinkle – just make double.
·         The anchovies are what make the sprinkle 'Caesar salad' style. If, however, you aren’t sure everyone at the party will like anchovies, make a few of the eggs with a garlic-breadcrumb-lemon zest-parmesan cheese sprinkle. It is the texture of the crumbs that is important to the devilled eggs.
·          That said, I’ve used a negligible amount of parmesan and lemon zest on two occasions, and never noticed the lack.
·         Another great thing about this appetiser is that you can make most of this dish well in advance – the boiled eggs, the egg filling and the sprinkle, all separately – and keep it in the fridge. Your first guests at the party will probably be happy to help with heaping little spoonfuls of the egg mixture into the egg halves and drizzling on the anchovy sprinkle.

Caesar Salad Devilled Eggs from Smitten Kitchen
6 large eggs, boiled for 10 minutes, cooled and shelled (peeled)

For the filling:
2 to 3 tbsp mayonnaise
2 tsp mustard
1/4 tsp Worcestershire sauce
1/2 teaspoon lemon juice
2 tbsp chopped parsley
Salt and freshly-ground black pepper

For the Caesar salad sprinkle:
1 tbsp olive oil
1 anchovy fillet, minced
1 small clove garlic, minced
1/4 tsp grated lemon zest
1/4 cup bread crumbs
2 tbsp freshly-grated Parmesan cheese or more to taste

Carefully cut the shelled eggs in half lengthwise. Remove the yolks and place them in a small bowl. Place the whites in the fridge till you are ready to assemble the appetiser.

To make the filling: Mash the yolks with the mayonnaise, mustard, Worcestershire sauce, lemon juice and 1 tablespoon of the parsley until smooth. Season generously with salt and freshly-ground black pepper. Set the filling aside in the fridge.

To make the Caesar salad sprinkle: In a small pan, heat the olive oil over medium heat. Add the anchovy and garlic and cook, stirring, until the anchovy begins to dissolve into the oil (about one minute). Add the lemon zest and breadcrumbs and sauté until golden (about two to three minutes). Stir in the parmesan. Set aside.

When you’re ready to serve the eggs, spoon the yolk mixture back into the cavities of the egg whites, mounding it slightly in the centre. If you have the time and inclination (and skill), pipe the filling in with a star tip nozzle. Sprinkle each egg with some of the crumb mixture. Garnish with the remaining chopped parsley and serve.

Incidentally, Smitten Kitchen has marvellous recipes. Do explore!

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