Caesar-style stuffed eggs
Here's a twist on classic deviled eggs! We toss cooked Quebec egg yolks with a creamy Caesar dressing and green onion for freshness. This is where the indulgence level rises: each egg half is then topped with crispy bacon and a sprinkle of toasted panko breadcrumbs for crunch.
Ingredients
- 6 eggs
- 45 ml (3 tbsp) Caesar dressing
- 30 ml (2 tbsp) finely chopped green onion
- 60 ml (1/4 cup) grated Parmesan cheese
- 20 ml (4 tsp) of panko breadcrumbs
- 2 slices of cooked and crumbled bacon
- 1.25 ml (1/4 tsp) sweet smoked paprika
- A few shredded romaine lettuce leaves.
Steps
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover and cook for 10 minutes over medium heat. Drain and immediately cool in very cold water. Peel the eggs.
- Cut the eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Set the whites aside.
- Using a fork or hand blender, mash the egg yolks with the Caesar dressing. Add the green onion and stir until well combined.
- Place the egg yolk mixture in a piping bag fitted with a fluted nozzle. Set aside.
- On a baking sheet lined with parchment paper, shape twelve small mounds of grated Parmesan cheese, using about 5 ml (1 tsp) of Parmesan for each mound and spacing them apart. Flatten the mounds slightly.
- Set the oven to the "broil" setting. Bake the parmesan stacks for 1 to 2 minutes, until golden brown and crispy. Remove from the oven and let cool.
- Heat a small pan over medium heat, then brown the panko breadcrumbs for 2 to 3 minutes, stirring constantly. Remove from heat.
- Fill the reserved egg whites with the egg yolk mixture. Sprinkle with crumbled bacon and toasted panko breadcrumbs. Decorate with parmesan crisps. Dust with smoked paprika.
- Place the stuffed eggs on a serving platter garnished with romaine lettuce.
