Deviled eggs, meet Caesar salad. You're going to love each other. Recipe excerpted with permission from Something Old, Something New by Tamar Adler, published by Scribner (April 2018).
Deviled eggs, meet Caesar salad. You're going to love each other. Recipe excerpted with permission from Something Old, Something New by Tamar Adler, published by Scribner (April 2018).—Food52
Makes: 8 eggs
teaspoon kosher salt, plus a tiny bit for garlic
cup grated Parmesan cheese
cup olive oil
Juice of 1/2 lemon
teaspoon white wine vinegar
Freshly ground black pepper
leaves romaine lettuce, very thinly sliced
- Put the eggs in a pot and fill with cold water to cover. Bring the water to a boil, covered, then shut off the heat and wait 5 to 6 minutes, depending on the size of your eggs. Run under cold water or dunk in ice water.
- Peel and halve them, vertically, and scoop the yolks into a bowl.
- Roughly chop the garlic and smash it to a paste with a small pinch of salt in a mortar or on a cutting board. Finely chop the anchovies and mix well with the garlic. Add to the yolks along with the Parmesan, olive oil, lemon juice, and vinegar. Add the salt and freshly ground black pepper, and mix. Taste and adjust. Add the romaine, mix well, and using a small spoon, fill the waiting egg whites with the mixture. These can be chilled for a few hours. Bring to room temperature for 15 minutes before serving.
- This recipe is a Community Pick!