Caesar Salad Devilled Eggs

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20 min


20 min


12 pieces

Caesar Salad Devilled Eggs

Photo: Roberto Caruso

There's nothing wicked about these classic apps. Egg yolks are whipped into a frenzy with capers, mayo and Dijon then topped with crispy prosciutto. Perfecto.


  • 6 eggs
  • ¼ cup mayonnaise
  • 1 ½ tbsp Dijon mustard
  • 1 tbsp chopped capers


  • Place eggs in a single layer in a pot and add enough cold water to cover by 1 in. Bring to a boil, then reduce heat to medium-low and simmer for 10 min. Immediately drain and rinse eggs with cold running water to cool completely. Peel eggs, then cut each in half lengthwise using a sharp (not serrated) knife.
  • Scoop yolks into a bowl, then mash. Stir in mayo, Dijon and capers. Pipe yolk mixture into egg whites. Garnish with Parmesan crisp and prosciutto.

Parmesan Crisp + Prosciutto Garnish

In a frying pan over medium, spread 2 tbsp grated Parmesan in a 3-in. circle. Cook until golden, about 5 min. Let cool, then break into small pieces. Fry 1 slice prosciutto and crumble.

Prep Tips

To prevent a dark green ring from forming around the yolks, cool boiled eggs immediately under cold running water. Once cool, gently crack all over. Soak in cold water, then start peeling from large end (older eggs peel more easily) .

Nutrition (per piece)

  • Calories
  • 151,
  • Protein
  • 7 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 13 g,
  • Sodium
  • 155 mg.

Originally published in the November + December 2017 issue. Photo by Roberto Caruso.