With Memorial Day–and all the potlucks, BBQs, and fun that come along with it–quickly approaching, we all need an easy and delicious recipe that’ll please a crowd and let us cooks get back to relaxing this three-day weekend. I’m trying to channel that zen vibe. I swear these Deviled Eggs with a twist will help.
Salads are my go-to for groups, but I wanted something different. So when Ken’s sent me some of their dressings to play with, I was immediately drawn to the Creamy Caesar dressing. I LOVE a good Caesar, but Brock is kinda squeamish about the whole raw yolk thing in homemade Caesar dressings. I get that. I do make most of my dressings from scratch, so I allow myself a little cheat here. (Shh…)
Now back to our recipe. My mayo-aversed folk will be happy to know that this recipe for deviled eggs is 100% mayo-less. The Caesar dressing makes it creamy as a dream. You could also use the Lite Creamy Caesar version too. While most recipes use vinegar as the acid, my neighbor’s lemon tree is just dripping with fruit right now, so I used lemon juice and zest for that obligatory bit of tart freshness. The yolks and the dressing are rich and that little acid balances everything.
Guess what? As part of Ken’s #ByeByeBland campaign, they’re running a fun contest with great prizes. There will be 10 winners, so the odds are pretty good! All you have to do is get yourself sorted with some Ken’s dressings and use it in a recipe, snap and post a photo, then follow and tag @kensdressings on Instagram with #ByeByeBland for a chance to win a bamboo salad kit, a picnic basket, or more Ken’s products! If you need ideas for recipes, check out their recipe page here. Fans can also enter to win starting Tuesday, May 26 directly on the @kensdressings Instagram channel! Like your favorite recipe photo and add a comment describing what you like best about that recipe, using the #byebyebland hashtag. The contest is open through Sunday, May 31.
1 dozen large eggs
water
1/2 cup Ken’s Steakhouse Creamy Caesar Dressing (or the Lite Creamy Caesar version would work perfectly too)
2 tsp Dijon mustard
1 tsp lemon zest
1 tsp lemon juice
salt and pepper to taste
paprika, microgreens, radishes, shallots, edible flowers to garnish
For the hard boiled eggs: In a medium pan, place eggs in a single layer and fill with cold water until the eggs are covered by 1 inch. Bring to a boil, turn off heat and leave the eggs covered for 12 minutes. Cool eggs in an ice bath. Crack and peel. This can be done the night before.
For the Caesar Deviled Eggs: Halve each egg and place yolks in a bowl. Mash yolks with Caesar dressing, Dijon mustard, lemon zest, lemon juice, salt and pepper. Taste for seasoning. Pipe (if you’re fancy) or spoon yolk mixture into egg white halves.
To garnish: Sprinkle each egg with paprika, microgreens, radishes, shallots, and edible flowers.
serves 6-12
Disclaimer: This post was brought to you in partnership with Ken’s Foods though all opinions are my own. Thank you for supporting our sponsors that help keep us going.
4 Comments
ilda
20 May 2015 10:05 pm
A Memorial Day BBQ must! Was wondering what to bring. Now I’m good.
Johnson Ton
20 May 2015 10:05 pm
This looks absolutely delish! I can’t think of a better dish to serve with bbq over memorial day weekend. So aesthetically pleasing and I’m sure it tastes amazing, just like all the other recipes from Julie’s Kitchen.
Smith. Adam
16 Jun 2015 12:06 pm
Wow this bbq is really so nice. Great things that you made it so easy way. I have try and the result is so good.
The Perfect Labor Day BBQ Menu
03 Sep 2015 08:09 pm
[…] party is nothing without appetizers and these Caesar Deviled Eggs are some next level appetizer magic. For all the mayo haters out there, this ones for you. […]
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