Put a twist on your classic deviled eggs!
Yeshi Deviled Eggs
Tags: Appetizer, Caesar
- 12 large eggs
- 1/4 cup Caesar Yeshi
- Salt & pepper to taste
- Caesar rimer blend for garnish
- Gerbera Daisy petals for presentation.
- Add 12 eggs to a pot of cool water, then place them on the stove and boil them for 25 minutes. Once boiled m place them in an ice bath. Refrigerate for 1-2 hours.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
- Slice them carefully in half through the center, width wise. Slice a little bit off the bottom and top, so they sit flat on the surface without sliding around.
- Remove the yolks by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Set them aside.
- Use a fork to mash up yolks in a medium mixing bowl.
- Mix your egg yolks with Yeshi Caesar dressing. Mix the ingredients carefully, making sure your consistency isn’t too runny. Depending on the size of your eggs, your filling may seem a little dry, so you may have to add a little more Yeshi. You want your consistency to be similar to hummus.
- Add the filling to your pastry piping bag and fill your eggs. Garnish your eggs with a Caesar rim blend and gerbera daisy petals (optional) look at the photo for reference.