Caesar Devilled Eggs
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Caesar Devilled Eggs
Recipe By Michael Weldon
Ingredients
12 free range eggs
½ cup Coles mayonnaise
5 anchovies, chopped finely
¼ cup parmesan
½ lemon juice
5 drops of tabasco
½ bunch chives, sliced thinly, to garnish
extra finely shaved parmesan, to garnish
Method
Bring a large pot of water to a rolling boil. Gently shake each egg for 5-10 seconds then lower into the boiling water and boil for 10 minutes. Then remove the eggs and place straight into ice water to stop the cooking.
Peel the eggs and cut in half with a sharp knife. Clean the knife between each cut.
Carefully scoop the egg yolks from the whites into a bowl.
To the egg yolks add the mayonnaise, anchovies, parmesan, lemon juice and tabasco. Mix together until all combined into a thick creamy mixture that can be pipped. Add mixture to a piping bag.
Pipe the dressed yolk filling into the egg whites and arrange on a serving platter. Garnish with some chives and grate over some fresh parmesan.
