Caesar Deviled Eggs
7 hard boiled eggs
1/4 cup creamy Caesar dressing
1 tablespoon half & half
2 tablespoons shredded Parmesan cheese
Salt and freshly ground black pepper
1 tablespoon finely minced fresh basil leaves
Additional Parmesan for garnish
Peel eggs and cut 6 of them in half, lengthwise; carefully remove the yolks to a small mixing bowl and mash. Finely grate the seventh egg into the yolks. Stir in the Caesar dressing, half & half and Parmesan cheese until smooth. Add salt and black pepper to taste.
Divide the yolk mixture among the egg white halves and arrange on a plate. Garnish with a sprinkling of minced basil and Parmesan cheese. Cover and chill. Makes 6 servings, two pieces each.
Pairs Well With
Per Serving: Calories 149; Protein 11 g ; Fat 10 g; Carbs 1 g; Sugar 0 g; 229 mg