Ceasar Stuffed Eggs

Courtesy of Keysha McGrady/ ABC

Hi Friends,

Rachael Ray's new "Big Orange Book" is the biggest ever collection of new 30-minute meals and includes kosher meals, meals for one, veggie dinners, holiday favorites and more.

Ingredients
12 large hard-boiled eggs, peeled
1 small garlic clove
2 teaspoons anchovy paste
A handful of grated Parmigiano-Reggiano, 3 to 4 tablespoons
3 to 4 tablespoons mayonnaise, just enough to bind
1 teaspoon Worcestershire sauce
Juice of ½ lemon
1 teaspoon coarse black pepper
2 romaine lettuce leaves from the heart, finely chopped

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

Cut the fat rounded ends off the eggs, scoop the yolks into a bowl, and 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 greens.

MAKES 1 DOZEN

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Live well,
Yvonne