191. Deviled Egg Homemade Ceasar!

All American styled deviled eggs on top of of romaine lettuce with a homemade ceasar dressing.

Ingredients

• Eggs
• Romaine Lettuce
• Croutons
• McCormick Paprika
• Kraft Grated Parmesan Cheese
• Lea & Perrins Original Worcestershire Sauce 
• Anchovy Paste
• McCormick Granulated Garlic
• Fresh Squeezed Lemon Juice
• Dijon Mustard
• Hellmann's Real Mayonnaise
• Morton Iodized Table Salt
• McCormick Grounded Black Peppercorns

Directions

1. Bring a pot of water to a boil and boil some eggs for about 12 minutes. Remove your pot from the stove, keep your eggs in the hot water and set aside.
2. In a bowl mix together some of your anchovy paste, garlic powder, lemon juice, worcestershire sauce, dijon mustard, mayonnaise, salt, pepper, and grated parmesan cheese. Mix well to create a creamy ceasar salad.
3. Peel the shells from your boiled eggs. Slice them half length wise. Scoop out the yolk and place in a bowl, add some dijon mustard, mayonnaise, salt, pepper, and paprika to the bowl. Mix well and spoon some back into your egg white halves. Sprinkle with some more paprika.
4. Break apart some of your romaine lettuce with your hands, toss to coat with some of your ceasar dressing. Plate your ceasar salad and sprinkle on some more parmesan cheese. 
5. Toss in some croutons, top with your deviled eggs, and enjoy!

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