Caesar Stuffed Eggs

By cdboss

Ingredients

• 12 hard-boiled eggs, peeled
• 1 small clove garlic
• 2 teaspoons anchovy paste
• A handful grated parmigiano-reggiano cheese
• 1/2 small onion, grated
• 3 to 4 tablespoons mayonnaise, just enough to bind
• 1 teaspoon worcestershire sauce
• Juice of 1/2 lemon
• 1 teaspoon coarse black pepper
• 2 romaine lettuce leaves from the heart, finely chopped

Details

Servings 12
Preparation time 20mins
Cooking time 40mins
Adapted from rachaelraymag.com

Preparation

Step 1

Cut the fat rounded ends off the eggs, scoop the yolks into a bowl and stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.

Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, parmigiano-reggiano, onion, mayo, worcestershire, lemon juice, pepper and half of the finely chopped lettuce. Mash until smooth and check the seasonings.

Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped greens.