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To create the perfect Caesar deviled eggs, you need a few key ingredients. Start with six large eggs, which serve as the base. You will also need two tablespoons of mayonnaise and one tablespoon of Greek yogurt. These will add creaminess to your filling. For flavor, use one teaspoon of Dijon mustard, Worcestershire sauce, and lemon juice. A quarter teaspoon each of garlic powder and black pepper rounds out the taste. Add salt to your liking and finish with a quarter cup of grated Parmesan cheese and two tablespoons of chopped capers.

Caesar Deviled Eggs

Elevate your appetizer game with Caesar deviled eggs, a flavorful twist on a classic favorite! These creamy bites combine the deliciousness of Caesar salad with the timeless appeal of deviled eggs. Easy to make and perfect for gatherings, they will impress your guests with every bite. Discover the step-by-step recipe and tips to customize flavors and enhance presentation. Click through to explore this tasty delight and make your next event unforgettable!
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Ingredients
  

6 large eggs

2 tablespoons mayonnaise

1 tablespoon Greek yogurt

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

Salt to taste

1/4 cup grated Parmesan cheese

2 tablespoons capers, rinsed and chopped

Fresh parsley, chopped (for garnish)

Optional: Anchovy fillets (for garnish)

Instructions
 

Hard boil the eggs: Place the eggs in a pot and cover with water. Bring to a boil over medium heat, then cover the pot and remove from heat. Let eggs sit in the hot water for 10-12 minutes.

    Cool and peel: After the time has elapsed, carefully transfer the eggs to an ice bath to cool for about 5 minutes. Once cooled, peel the eggs and slice them in half lengthwise.

      Prepare the filling: In a bowl, scoop out the yolks of the eggs and place them in a separate mixing bowl. Mash the yolks with a fork until they are crumbly.

        Combine ingredients: Add mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, garlic powder, black pepper, grated Parmesan cheese, and chopped capers to the mashed yolks. Mix until well combined and creamy.

          Taste and season: Sample the filling and adjust seasoning with salt and additional pepper as needed.

            Fill the egg whites: Using a spoon or piping bag, fill each egg white half generously with the yolk mixture.

              Garnish: Top each filled egg with a sprinkle of parsley and, if desired, an anchovy fillet for added umami.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 halves (6 eggs)

                  - Presentation Tips: Arrange the deviled eggs on a serving platter. For an extra touch, drizzle a bit of olive oil over them and add a few extra capers for visual flair.