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Caesar Stuffed Eggs ~ Holiday

Created by LindasBusyKitchen on November 23, 2011

12 large hard-boiled eggs, cooked and peeled
1 small clove garlic, minced
1 to 2 teaspoons anchovy paste (start with 1 teaspoon, and taste before adding more)
Parmigiano-Reggiano cheese, grated (1 handful)
3 to 4 tablespoons mayonnaise, Just enough to bind (on the show Rachel started with 2 tablespoons, and said you can add more if needed)

Step 1: Cut the fat rounded ends off the eggs and scoop the yolks into a bowl.
Step 2: Stand the hard-boiled egg whites upright in the egg carton. (DO NOT cut the whites in half like you normally do) If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
Step 3: Break the egg yolks up a little bit using a fork.
Step 4: Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce.
Step 5: Mash until smooth and check the seasonings.
Step 6: Fill the egg whites, overstuffing them a little, with the filling (place the filling in a plastic bag, and press the air out so all the filling is at the bottom of the bag. Cut one corner of the bag with scissors, and pipe out the filling into the eggs by pushing the filling out of the bag in a swirling motion).
Step 7: Garnish with the remaining finely chopped lettuce.