Caesar Stuffed Eggs

1. 1

   Cut the fat rounded ends off the eggs and scoop the yolks into a bowl.

2. 2

   Stand the hard-boiled egg whites upright in the egg carton.

3. 3

   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.

4. 4

   Break the egg yolks up a little bit using a fork.

5. 5

   Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce.

6. 6

   Mash until smooth and check the seasonings.

7. 7

   Fill the egg whites, overstuffing them a little.

8. 8

   Garnish with the remaining finely chopped lettuce.

* Per serving · 4 servings · Values may vary.

No additional tips available.