Caesar Salad Deviled Eggs

1. 1

   Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Boil for 1 minute, cover, and turn off the heat. Let stand for 10 minutes.

2. 2

   Drain the eggs and place them in a bowl of ice water for 2 minutes. Peel the eggs and slice them in half lengthwise.

3. 3

   Remove the yolks from the centers of the eggs and place the yolks in a bowl. Use a fork to mash the yolks finely. Stir in parsley, Caesar dressing, Parmesan cheese, lemon juice, salt, and pepper until very well combined.

4. 4

   Spoon the mixture into a resealable plastic bag, seal it, and use scissors to snip a small hole in one lower corner. Pipe the filling evenly into the egg whites. Top evenly with crushed croutons and season with pepper.

• Calories 144.94 kcal Moderate
• Protein 8.15 g Moderate
• Carbs 7.3 g Moderate
• Total Fat 9.6 g Moderate
• Saturated Fat 1.87 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 180.08 mg High
• Sodium 334.43 mg Moderate
• Fiber 0.06 g Low Source
• Sugar 0.33 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 45.89 mg Low Source
• Iron 1.16 mg Low Source
• Potassium 18.85 mg Low Source
• Vitamin A 92.34 mcg_rae Moderate
• Vitamin C 0.74 mg Low Source
• Vitamin D 3.0 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten