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CAESAR-STUFFED EGGS



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Amarante




 
 
    
 

Post Sun, Dec 06 2015, 1:02 pm
This was a fun twist on stuffed eggs. Free range organic eggs are certainly not a requirement for the recipe. Very Happy

CAESAR-STUFFED EGGS

Source: Rachael Ray - Everyone Is Italian on Sunday

MAKES 32 PIECES

These stuffed eggs taste like Caesar salad. They?re always a hit. Chopped leftovers are delicious as a salad on charred Italian bread.

16 large free-range organic eggs
2 tablespoons lemon juice
2 teaspoons Dijon mustard
Fine sea salt
2/3 cup olive oil
2 cloves garlic, grated or pasted
1 tablespoon anchovy paste
1 tablespoon Worcestershire sauce
1 1/2 to 2 teaspoons coarsely ground pepper
1/2 cup freshly grated Pecorino Romano cheese, or 1/4 cup pecorino and 1/4 cup Parmigiano-Reggiano cheese
1 cup packed finely chopped romaine lettuce hearts, plus more for garnish

Place the eggs in a medium saucepan with water to cover. Bring to a rapid rolling boil. Cover the pan, remove from the heat, and let stand for 10 minutes

Crack the shells and let stand for 10 minutes in very cold water. Peel the eggs. Halve them lengthwise and remove the yolks. Set the whites and yolks aside separately.

In a medium bowl, whisk the lemon juice and mustard. Season with salt. While whisking, stream in the oil slowly, pouring it down the side of the bowl, to emulsify. Stir in the garlic, anchovy paste, Worcestershire sauce, pepper, and cheese. Taste and adjust the flavors?it should taste like a thick Caesar dressing.

Mash the egg yolks into the dressing. Stir in the chopped lettuce. Spoon the mixture into a small plastic food storage bag. Snip off one corner of the bag to make a small opening and pipe the Caesar filling into the egg white halves.

Garnish with a bit more finely chopped lettuce.
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