Garlicky, smoky flavors of Caesar salad are right at home as a deviled egg.
jar), finely chopped (about 1/4 tsp.)
3roasted garlic cloves, finely chopped (about 1/2 tsp.)
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Matthew Gleason
Add panko; cook, stirring constantly, until golden brown and toasted, 2 to 3 minutes.
Remove from heat; let cool 5 minutes.
Fill a large pot with water, and bring to a boil over high.
Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
Using a spider or slotted spoon, immediately transfer cooked eggs from boiling water to ice bath.
Let stand until completely cooled, at least 5 minutes or up to 30 minutes.
Peel eggs under cold water.
Cut eggs in half lengthwise, and carefully remove yolks.
Using a fork, mash together yolks and mayonnaise in a medium bowl.
Add finely grated Parmesan cheese, mustard, pepper, salt, anchovy, and roasted garlic.
Stir well to combine.
Spoon egg yolk mixture evenly (about 1 Tbsp.
each) into egg whites.
Garnish with toasted panko, shaved Parmesan cheese, and tarragon leaves.
Serve immediately, or store in an airtight container in refrigerator up to 3 days.
