Caesar Deviled Eggs

A recipe from the brand new book In Season by Lisa Steele

I have Caesar-ed many a thing in my day—chicken, broccoli, chickpeas. The garlicky, umami-rich flavor profile is too good to save just for salad. But, I’d never thought of deviled eggs until I saw this recipe in Lisa Steele’s new book In Season (Bookshop/Amazon), out today, published by Harper Celebrate.

This is Lisa’s second cookbook, after The Fresh Eggs Daily Cookbook (Bookshop/Amazon) in 2022. She is a poultry-raising expert, television host, Substacker, and the creator of the Fresh Eggs Daily blog. Unlike in her first book, In Season’s recipes are not strictly egg-focused. Here, there are chapters for soups, salads, vegetables, sandwiches, and cocktails. But, it wouldn’t be a Lisa Steele book without plenty of egg recipes! Other chapters include Poached Eggs, Baked and Broiled Eggs, Omelets and Quesadillas, and Deviled Eggs. So…I couldn’t resist choosing an egg recipe to share. If you make it, let me know what you think!

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Caesar Deviled Eggs

Photo: Tina Rupp

A classic salad, but make it deviled eggs. You’ll recognize all the flavors of a traditional Caesar in each delicious bite of my deviled eggs, right down to the miniature garlic butter croutons on top of each one. These are so much fun to make—and even more fun to eat!

Makes 12

Ingredients:

• 6 eggs, hard-cooked, peeled, and halved lengthwise (see page 30 for method)

• 4 tablespoons mayonnaise (store-bought or homemade using the recipe on page 89), divided

• 2 teaspoons stone ground mustard

• 2 cloves garlic, minced

• 3 tablespoons grated Parmesan, plus 12 curls for garnish (optional)

• 1/4 teaspoon anchovy paste

• 1/2 teaspoon lemon zest (less than 1/2 lemon)

• 4 teaspoons freshly squeezed lemon juice, divided (about 1/2 lemon)

• Freshly ground black pepper

• 1 teaspoon butter

• Slice of bread, cut into 24 (1/4-inch) cubes

• Pinch of garlic powder

• 2 tablespoons shredded romaine lettuce

Method:

In the bowl of a food processor add the egg yolks, 3 tablespoons of the mayonnaise, mustard, garlic, grated Parmesan, anchovy paste, lemon zest, 2 teaspoons of the lemon juice, and a few grinds of pepper. Pulse until combined, scraping the sides of the bowl as necessary.

Slowly add 2 to 3 teaspoons water and continue pulsing until the filling is smooth and creamy. (Alternatively, you can mash the yolks and mix the filling with a fork or potato masher.)

Arrange the egg whites on a plate and, using a pastry bag fitted with a 1/2-inch round tip, pipe the filling into the whites.

In a small saucepan over low heat, melt the butter, then gently stir in the bread cubes and toast, stirring occasionally, until golden brown, about 2 minutes. Remove the croutons from the heat and toss with the garlic powder.

In a small bowl whisk the remaining 1 tablespoon mayonnaise with the remaining 2 teaspoons lemon juice until smooth.

Garnish the eggs with the shredded romaine, garlic mini croutons, and Parmesan curls, if using.

Drizzle with the lemon mayonnaise and season with pepper.

Serve immediately or chill until ready to serve. Leftovers should be stored in the refrigerator and eaten within 3 or 4 days.

Fresh Tip: Save uneaten deviled eggs and chop them up into a delicious egg salad for the next day.

Excerpted from In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients (Lisa Steele, Harper Celebrate)

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P.S. Cookbook Social was AMAZING! A recap coming on Thursday!