Caesar Deviled Eggs with Crispy Kale Ribbons
A flavor bomb - the perfect pick-up appetizer to wow your guests! Unami richness of Caesar Flavors make these deviled eggs sing with a savory and zesty flavor.
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Cooking tools:
- Piping bag
- Steamer basket
- Silicone baking mat
- Pepper mill
- Microplane
- Peeler
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Fork
- Spatula
- Baking sheet
- Parchment paper
- Oven
- Pot
- Measuring spoon
- Airtight container
Ingredients
- 6 large hard boiled eggs* (I use pasture raised, (see "steamed" recipe) )
- 6 tablespoons Caesar Dressing* (homemade )
- 1 1/2 teaspoons fresh lemon juice
- 3/4 teaspoon grainy dijon mustard
- 1/4 teaspoon Worcestershire sauce*
- 3 tablespoons Parmesan Reggiano (finely grated, divided )
- 4 cranks freshly cracked black pepper
- 6 shavings Parmesan Reggiano (1/2" x 1", cut in half; for 12 garnishes )
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