Caesar Inspired Devilled Eggs
Creating Caesar cocktail-inspired devilled eggs are the perfect twist for a Father’s Day (or any day) appie! BONUS RECIPE: Homemade Caesar cocktail rim spice blend. Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
Ingredients
- 6 hard-boiled eggs
- 2 - 3 Tbsp. mayonnaise
- 1 Tbsp. clamato juice
- 1 tsp. tabasco/hot sauce
- Salt and pepper to taste
- Caesar cocktail rim spice (recipe included)
- Crumbled crispy bacon and chopped celery for extra flavour and texture
HOMEMADE CAESAR RIM SPICE BLEND - enough to make about 10 cocktails, or definitely ALL the eggs! We recommend making extra and saving in a mason jar!
- 2 Tbsp. celery salt
- 1 Tbsp. salt
- 1 Tbsp. smoked paprika
- 1 tsp. ground black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. cayenne pepper (adjust to taste for spiciness)
- Zest of 1 lemon or lime (optional, for extra citrus flavour)
Instructions
- Hard boil the eggs by placing them in a pot of simmering, salty water and letting them cook gently for about 10 minutes.
- Remove the eggs from the pot and place them in icy cold water to cool.
- Once cooled, peel the eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a bowl.
- Mash the egg yolks with a fork until they are finely crumbled.
- Add your mayo, clamato juice, tabasco, salt and pepper and mix everything until it’s smooth and creamy.
- Taste. Adjust. Maybe add in a few bits of the celery, saving the rest for a garnish.
- Dip each hollowed egg half in a plate or dish of the Caesar spice rim blend to coat, then spoon or pipe the filling back into the egg halves, until you’ve used up all the filling.
- Top with bits of celery and bacon crisps and if you wish to add a tiny bit more Caesar spice to the top, go for it!
- Place the devilled eggs in the refrigerator for at least 30 minutes to chill before serving.
- Enjoy your Caesar cocktail-inspired devilled eggs as a tasty appetizer!
Notes
Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here!
