Caesar Stuffed Eggs Recipes

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CAVIAR STUFFED EGGS



Caviar Stuffed Eggs image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

6 hard boiled eggs, halved
1/4 cup sour cream
3 tablespoons chives, plus more, for garnish
1 lemon, juiced
1/2 teaspoon wasabi powder or dry mustard
4 ounces salmon caviar

Steps:

  • Remove the yolks from the eggs. Mash the yolks, then mix them with the sour cream, chives, lemon juice, and wasabi. Fill this mixture decoratively back into the whites. Top with salmon caviar and garnish with the chives.

CAESAR STUFFED EGGS



Caesar Stuffed Eggs image

This is the one I am famous for, and it's by far my most requested stuffed egg. It tastes exactly (or, eggs-actly) like a Caesar salad.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 1 dozen

Number Of Ingredients 9

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 1/2 lemon
1 teaspoon coarse black pepper
2 romaine lettuce leaves, from the heart, finely chopped

Steps:

  • 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 using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce. Mash until smooth and check the seasonings.
  • Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped lettuce.

AVOCADO STUFFED EGGS



Avocado Stuffed Eggs image

I found this recipe several years ago in our local newspaper. This is a different kind of deviled egg. The creamy avocado replaces the mayo. I have subbed lime juice for the lemon. The flavor is best when only slightly chilled or at room temp.

Provided by Ms B.

Categories     < 30 Mins

Time 18m

Yield 24 serving(s)

Number Of Ingredients 7

1 dozen egg
2 medium ripe california avocados
2 tablespoons onions, minced
1 tablespoon lemon juice
1/4 teaspoon salt (or less)
1/2 teaspoon paprika
6 black olives, diced

Steps:

  • Boil the eggs for three minutes.
  • Peel and slice each egg in half lengthways.
  • Remove egg yolks and place the egg white halves on a serving platter.
  • Mash avocados and egg yolks together.
  • Fold in minced onions, lemon juice and salt.
  • Spoon mixture into the egg whites.
  • Garnish with a sprinkle of paprika and diced olives.

Nutrition Facts : Calories 60.1, Fat 4.7, SaturatedFat 1.1, Cholesterol 81.8, Sodium 64.8, Carbohydrate 1.8, Fiber 1.2, Sugar 0.2, Protein 3.1

STUFFED EGGS WITH CAVIAR



Stuffed Eggs with Caviar image

Categories     Egg     Fish     Cocktail Party     New Year's Eve     Mayonnaise     Chill     Sour Cream     Gourmet

Yield Makes 24 stuffed eggs

Number Of Ingredients 5

12 hard-boiled large eggs
2 tablespoons mayonnaise
2 tablespoons sour cream
2 teaspoons fresh lemon juice, or to taste
2 ounces black caviar

Steps:

  • Cut a paper-thin slice off the ends of each egg and halve the eggs crosswise. Force the yolks through a sieve into a bowl and stir in the mayonnaise, the sour cream, the lemon juice, and salt and pepper to taste. Transfer the filling to a pastry bag fitted with a large decorative tip and pipe it into the egg whites, mounding it. The stuffed eggs may be made 1 day in advance and kept covered and chilled. Just before serving, top the eggs with the caviar.

CAESAR SALAD I



Caesar Salad I image

A 'worth-the-effort' salad!! Always a winner, if you love Caesar Salad! The secret is the dressing and the croutons.

Provided by Cathy Hofmann

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 1h25m

Yield 5

Number Of Ingredients 13

1 head romaine lettuce
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ tablespoon ground mustard
1 clove crushed garlic
1 egg
1 lemon, juiced
freshly ground black pepper
¼ cup grated Parmesan cheese
1 ½ cups garlic croutons
1 (2 ounce) can anchovy filets

Steps:

  • Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
  • In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
  • Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
  • Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
  • To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!

Nutrition Facts : Calories 544.2 calories, Carbohydrate 25.4 g, Cholesterol 48.4 mg, Fat 44.2 g, Fiber 2.5 g, Protein 11.5 g, SaturatedFat 5.9 g, Sodium 991.7 mg, Sugar 1.1 g

PICNIC STUFFED EGGS



Picnic Stuffed Eggs image

My dad loves these stuffed eggs, which are a Southern favorite. I've been cooking since I became a teenager, and this is one of my original recipes.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 8

12 hard-boiled large eggs
1/2 cup mayonnaise
1/4 cup sweet pickle relish, drained
1 tablespoon honey mustard
1 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Fresh parsley sprigs, optional

Steps:

  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.

Nutrition Facts : Calories 154 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 317mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.

STUFFED EGGS



Stuffed Eggs image

I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!

Provided by Raakhee.D

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 45m

Yield 10

Number Of Ingredients 6

10 eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon ketchup

Steps:

  • Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
  • Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
  • Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 1.1 g, Cholesterol 189 mg, Fat 9.6 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 161.2 mg, Sugar 0.8 g

STUFFED EGGS WITH CAVIAR



Stuffed Eggs with Caviar image

Categories     Egg     Game     Appetizer     Cocktail Party     Oscars     New Year's Eve     Winter     Engagement Party     Gourmet

Yield Makes 12 stuffed eggs

Number Of Ingredients 5

12 quail eggs or 6 large eggs
1 1/2 teaspoons or 5 tablespoons mayonnaise
1 teaspoon or 1 tablespoon minced shallot
2 teaspoons minced fresh tarragon leaves
about 1.75 ounces caviar

Steps:

  • In a saucepan combine eggs with enough cold water to cover by 1 inch and bring water just to a boil. Remove pan from heat and let eggs stand, covered, 7 minutes if using quail eggs or 17 minutes if using large eggs. Drain hot water from pan and run cold water over eggs, cracking shells against side of pan. Peel eggs.
  • Cut a paper-thin slice off both ends of eggs to enable them to stand upright. If using quail eggs, cut one third off narrow end of each, discarding tops; if using large eggs, halve crosswise. Carefully remove yolks from whites and in a bowl mash yolks with a fork. If using quail eggs, stir in smaller measures of mayonnaise, shallot, and tarragon with salt and pepper to taste. If using large eggs, stir in larger measures of same ingredients with salt and pepper to taste. Spoon yolk mixture into whites and smooth tops. Chill stuffed eggs, covered with plastic wrap, at least 30 minutes and up to 4 hours.
  • Just before serving top eggs with caviar.

CAESAR SALAD WITH HARD-COOKED EGGS



Caesar Salad with Hard-Cooked Eggs image

Hard-cooked eggs can become the basis for easy weeknight meals like this satisfying caesar salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 10

1/2 baguette, sliced 1/4 inch thick (about 20 slices)
4 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons grated Parmesan, plus more, shaved with a vegetable peeler
2 tablespoons light mayonnaise
2 anchovy fillets
1 garlic clove
8 hard-cooked eggs, peeled, 4 yolks reserved, remaining whites and eggs cut into bite-size pieces
2 heads romaine lettuce, cut into bite-size pieces

Steps:

  • Preheat oven to 350 degrees. Lay baguette slices on a large rimmed baking sheet. Brush bread on both sides with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 to 15 minutes, turning over halfway through; let croutons cool on baking sheet.
  • In a blender, combine lemon juice, Parmesan, mayonnaise, anchovies, garlic, 4 reserved hard-cooked egg yolks, and remaining 2 tablespoons oil. Season with salt and pepper; blend dressing until smooth.
  • In a large bowl, gently toss together lettuce, croutons, dressing, shaved Parmesan, and remaining whites and eggs.

Nutrition Facts : Calories 801 g, Fat 30 g, Fiber 7 g, Protein 35 g

CHEESY STUFFED EGGPLANT RECIPE BY TASTY



Cheesy Stuffed Eggplant Recipe by Tasty image

Here's what you need: large eggplants, olive oil, kosher salt, freshly ground black pepper, olive oil, small yellow onion, garlic cloves, fresh thyme leaf, baby bella mushroom, farro, dry white wine, vegetable stock, unsalted butter, grated parmesan cheese, kosher salt, freshly ground black pepper, green sweet peas, cherry tomato, fresh parsley, grated parmesan cheese, fresh mozzarella cheese, olive oil, kosher salt, black pepper, fresh parsley

Provided by Tayo Ola

Categories     Dinner

Yield 4 servings

Number Of Ingredients 25

2 large eggplants
¼ cup olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
⅓ cup olive oil
1 small yellow onion, finely chopped
4 garlic cloves, minced
2 tablespoons fresh thyme leaf
2 ½ cups baby bella mushroom, sliced
1 ½ cups farro
⅓ cup dry white wine
3 cups vegetable stock
3 tablespoons unsalted butter
¾ cup grated parmesan cheese
1 ½ tablespoons kosher salt
1 ½ teaspoons freshly ground black pepper
⅓ cup green sweet peas
½ cup cherry tomato, halved
3 tablespoons fresh parsley, finely chopped
2 tablespoons grated parmesan cheese
8 slices fresh mozzarella cheese
olive oil, drizzle
kosher salt, to taste
black pepper, to taste
1 tablespoon fresh parsley, roughly chopped

Steps:

  • Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
  • Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
  • Roast the eggplant for 30-40 minutes, until tender.
  • Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
  • Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
  • Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
  • Gently fold in the sweet peas and cherry tomatoes, then the parsley.
  • Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
  • Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
  • Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
  • Enjoy!

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