Ingredients
6 large eggs
3 tbsp Marie’s Caesar Dressing
2 tbsp grated parmesan cheese
Parsley
Pink peppercorns
Directions
Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
While the eggs are boiling, prepare an ice water bath and set aside. Remove the eggs from the water and place in the ice water bath.
Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
Whisk together egg yolks, Marie’s Caesar dressing and parmesan cheese.
Spoon or pipe deviled egg mixture into the hole of each egg white.
Top each deviled egg with 1 parsley leaf and 3 pink peppercorns.
Refrigerate until ready to serve.
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