Caesar Deviled Eggs

Caesar Deviled Eggs

Enjoy this delicious appetizer made using eggs and Caesar dressing – ready in just 20 minutes.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

16

appetizers

8
hard-cooked eggs
1/3
cup mayonnaise or salad dressing
2
tablespoons Caesar dressing mix (from 1.2-ounce package)
2
medium green onions, chopped (2 tablespoons)
2
tablespoons red or black caviar
16
sprigs lemon thyme
  1. Cut eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; reserve egg white halves.
  2. Mash yolks, mayonnaise, dressing mix (dry) and onions until fluffy. Carefully spoon yolk mixture into egg white halves.
  3. Top each egg half with about 1/2 teaspoon caviar and a thyme sprig.
Makes 16 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
Cut a very thin slice from the bottom of each egg white half before filling to keep the eggs from tipping on the serving plate.
Variation
Instead of caviar and thyme sprigs, garnish deviled eggs with whole cooked shrimp, thin slices of red pearl onions, sliced green or ripe olives or finely chopped parsley.
Do-Ahead
Fill egg whites with yolk mixture, cover and refrigerate up to 24 hours. Add caviar and thyme sprigs up to 1 hour before serving.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 85
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 1g,),
  • Cholesterol 120mg;
  • Sodium 85mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 0g,
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.