Best 4 Caesar Salad With Hard Cooked Eggs Recipes

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Indulge yourself with the captivating and classic Caesar salad, an iconic dish that combines the flavors of garlic, Parmesan cheese, and tangy dressing to create a mouthwatering experience. This enticing salad is not only effortless to prepare but also incredibly adaptable, offering endless opportunities to incorporate your favorite ingredients and create a dish that perfectly suits your palate. Whether you prefer the traditional method of preparing the dressing with fresh eggs or opt for a convenient bottled option, this delectable salad can be easily customized to your liking.

Here are our top 4 tried and tested recipes!

CAESAR SALAD WITH HARD-COOKED EGGS



Caesar Salad with Hard-Cooked Eggs image

Hard-cooked eggs can become the basis for easy weeknight meals like this satisfying caesar salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 10

1/2 baguette, sliced 1/4 inch thick (about 20 slices)
4 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons grated Parmesan, plus more, shaved with a vegetable peeler
2 tablespoons light mayonnaise
2 anchovy fillets
1 garlic clove
8 hard-cooked eggs, peeled, 4 yolks reserved, remaining whites and eggs cut into bite-size pieces
2 heads romaine lettuce, cut into bite-size pieces

Steps:

  • Preheat oven to 350 degrees. Lay baguette slices on a large rimmed baking sheet. Brush bread on both sides with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 to 15 minutes, turning over halfway through; let croutons cool on baking sheet.
  • In a blender, combine lemon juice, Parmesan, mayonnaise, anchovies, garlic, 4 reserved hard-cooked egg yolks, and remaining 2 tablespoons oil. Season with salt and pepper; blend dressing until smooth.
  • In a large bowl, gently toss together lettuce, croutons, dressing, shaved Parmesan, and remaining whites and eggs.

Nutrition Facts : Calories 801 g, Fat 30 g, Fiber 7 g, Protein 35 g

CAESAR STUFFED EGGS



Caesar Stuffed Eggs image

This is the one I am famous for, and it's by far my most requested stuffed egg. It tastes exactly (or, eggs-actly) like a Caesar salad.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 1 dozen

Number Of Ingredients 9

12 large hard-boiled eggs, peeled
1 small clove garlic
2 teaspoons anchovy paste
A handful grated Parmigiano-Reggiano
3 to 4 tablespoons mayonnaise, just enough to bind
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
1 teaspoon coarse black pepper
2 romaine lettuce leaves, from the heart, finely chopped

Steps:

  • Cut the fat rounded ends off the eggs and scoop the yolks into a bowl. Stand the hard-boiled egg whites upright in the egg carton. 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.
  • Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce. Mash until smooth and check the seasonings.
  • Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped lettuce.

COOKED CAESAR SALAD DRESSING



Cooked Caesar Salad Dressing image

A cooked Caesar dressing for those who don't like the idea of using raw eggs. Cook time includes chill time

Provided by Richard-NYC

Categories     Salad Dressings

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 7

1 egg
1/3 cup chicken broth
3 anchovy fillets
3 tablespoons olive oil
2 tablespoons lemon juice
1 dash Worcestershire sauce
1/4-1/2 cup grated parmesan cheese

Steps:

  • Place all ingredients except for cheese in the work bowl of a food processor or blender.
  • Process or blend until smooth Transfer mixture to a small saucepan and cook over very low heat until thickened--about 10 minutes.
  • Do not boil.
  • Transfer to a bowl--Cover surface with plastic wrap and chill for at least 2 hours.
  • Toss chilled dressing and cheese with salad.

Nutrition Facts : Calories 97.5, Fat 9, SaturatedFat 2, Cholesterol 40.6, Sodium 191.7, Carbohydrate 0.7, Sugar 0.3, Protein 3.5

BACON AND EGG CAESAR WEDGE SALAD



Bacon and Egg Caesar Wedge Salad image

This dish is the love child of two favorite salads: the wedge and Caesar. We'll learn how to make a quick Caesar dressing and a cool technique for sieving the yolks and whites of hard-boiled eggs.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

8 strips applewood double-smoked bacon
1 large head iceberg lettuce, cored and cut into 8 wedges
1 cup (240 milliliters) grape tomatoes, sliced in half
2 large eggs, hard-boiled, cooled and peeled
1/4 cup (60 milliliters) roughly chopped fresh parsley
One 4-ounce (100-gram) wedge Parmesan
1 egg yolk
1 tablespoon fresh lemon juice
2 to 3 anchovies (8 grams)
1 teaspoon (5 milliliters) Worcestershire sauce
1 clove garlic
1/4 cup freshly grated Parmesan
1/2 cup (118 milliliters) extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the wedge salad: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Lay the bacon on the prepared baking sheet and bake until crisp, 12 to 15 minutes. Drain on paper towels.
  • Meanwhile, place 2 of the lettuce wedges on each of 4 serving plates, cover with damp paper towels and refrigerate while you prepare the remaining ingredients.
  • For the dressing: Combine the egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic and Parmesan in a small food processor. Pulse about 3 to 4 times until all items are well combined. Add the oil and process until smooth and emulsified. Season generously with salt and pepper.
  • Drizzle the wedge salads with the dressing, then top with the bacon and grape tomatoes.
  • Halve the eggs and remove the yolks. Press 1/2 a yolk through a sieve over each salad. Repeat with the egg whites. Sprinkle with the parsley and shave the Parmesan over the top with a vegetable peeler.

Tips:

  • Use fresh, high-quality ingredients. Fresh lettuce, crisp bacon, and creamy eggs will make all the difference in your Caesar salad.
  • Make your own Caesar dressing. It's easy to make and tastes much better than store-bought dressing.
  • Don't overdress the salad. A little dressing goes a long way.
  • Add the dressing just before serving. This will help prevent the salad from getting soggy.
  • Serve the salad immediately. Caesar salad is best enjoyed fresh.

Conclusion:

Caesar salad is a classic dish that is easy to make and always a crowd-pleaser. With its creamy dressing, crispy croutons, and salty bacon, it's no wonder that this salad has been a favorite for generations. Whether you're making it for a special occasion or just a weeknight dinner, Caesar salad is sure to be a hit.

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