Caesar Stuffed Eggs Recipe : Rachael Ray : Recipes : Food Network


  • 12 large hard-boiled eggs, peeled
  • 1 small clove garlic
  • 2 teaspoons anchovy paste
  • A handful grated Parmigiano-Reggiano
  • 3 to 4 tablespoons mayonnaise, just enough to bind
  • 1 teaspoon Worcestershire sauce
  • Juice of ½ lemon
  • + 2 more ingredients
    • 1 teaspoon coarse black pepper
    • 2 romaine lettuce leaves, from the heart, finely chopped

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

View full recipe at SpringPad


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