![Southern Living Caesar Salad Deviled Eggs on a gold surface](https://cdn.statically.io/img/www.southernliving.com/thmb/Z7WwXlXEW5GypK89JppajHlhCdA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27580_DeviledEggs_155-1-80010dc2182f485e8e29f761065f19fa.jpg)
Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
At first, the ingredients in a classic Caesar salad may seem out of place in a deviled egg recipe, but trust us—it’s the perfect combination of flavors. A hint of spicy garlic, a flurry of finely shredded salty Parmesan cheese, and that signature element—an anchovy filet—join together for a rich and savory filling that’s hard to beat. Before you turn your nose up at the anchovy (like we did at first) give it a try—any hint of fishiness vanishes, leaving behind a salty richness that will have you going back for seconds.
Ingredients
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1 tsp. olive oil
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1 Tbsp. panko (Japanese-style breadcrumbs)
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6 large eggs
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Ice
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2 Tbsp. mayonnaise
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2 tsp. finely grated Parmesan cheese, plus shaved cheese for garnish
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1 tsp. Dijon mustard
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1/4 tsp. black pepper
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1/8 tsp. kosher salt
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1 small anchovy fillet (from 1 [1 1/2-oz.] jar), finely chopped (about 1/4 tsp.)
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3 roasted garlic cloves, finely chopped (about 1/2 tsp.)
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12 fresh tarragon leaves (from 2 large sprigs)
Directions
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Heat oil in a small nonstick skillet over medium. Add panko; cook, stirring constantly, until golden brown and toasted, 2 to 3 minutes. Remove from heat; let cool 5 minutes.
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Fill a large pot with water, and bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
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Meanwhile, fill a large bowl halfway with ice, and add enough water to cover ice; set ice bath aside.
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Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath. Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
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Working with 1 egg at a time, firmly tap eggs on countertop or a flat work surface until cracks form all over the shell. Peel eggs under cold water.
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Cut eggs in half lengthwise, and carefully remove yolks. Using a fork, mash together yolks and mayonnaise in a medium bowl. Add finely grated Parmesan cheese, mustard, pepper, salt, anchovy, and roasted garlic. Stir well to combine.
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Spoon egg yolk mixture evenly (about 1 Tbsp. each) into egg whites. Garnish with toasted panko, shaved Parmesan cheese, and tarragon leaves. Serve immediately, or store in an airtight container in refrigerator up to 3 days.