Caesar Deviled Eggs

  • Prep 20 min
  • Total 20 min
  • Servings 16
Caesar Deviled Eggs

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.
  • 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.
  • Fill egg whites with yolk mixture, cover and refrigerate up to 24 hours. Add caviar and thyme sprigs up to 1 hour before serving.

Nutritional Information

Nutrition Information

Nutrition Facts

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

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