Caesar Salad Deviled Eggs
Serves: 6-12 Servings
 
Ingredients
  • 6 hard boiled eggs, peeled
  • 2 ½ tablespoons mayonnaise
  • 1 ½ teaspoons smooth Dijon mustard
  • ¼ teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • Salt and freshly ground pepper, to taste
  • 1 ½ tablespoon garlic olive oil (you can just use regular)
  • ¼ cups panko bread crumbs
  • Zest from ½ lemon
  • 3 tablespoons fresh fine grated Parmesan cheese
  • Chopped parsley, for garnish
Instructions
  1. Slice eggs in half lengthwise. Scoop out yolks and place in a small bowl. Mash the yolks together with the mayo, Dijon, Worchestershire, and lemon juice. Season with salt and pepper and stir together until smooth. Set aside.
  2. In a small skillet, heat the olive oil over medium heat. Add bread crumbs, and sauté until golden, a few minutes. Add in lemon zest. Remove from heat. Let cool slightly, then stir in Parmesan.
  3. When you are ready to serve the eggs, spoon the yolk back into the egg whites, mounding slightly in the center. Sprinkle each egg with some of the crumb mixture, top with parsley, and serve.
Notes
Filling can be made a day in advanced. Keep filling and egg whites separately in the fridge until the day of. I like to store the filling in a quart size ziplock in the fridge, then just cut the corner off for easy filling when I am ready to serve.

Source: adapted slightly from Smitten Kitchen
Recipe by Wright Family Table at https://www.wrightfamilytable.com/caesar-salad-deviled-eggs/