4
1 rating

Central's Deviled Eggs

Staff Writer
Central at Caesars Palace

Created by chef Michel Richard at his Las Vegas restaurant Central at Caesars Palace, these deviled eggs have a little bit of Dijon mustard in them for a spicy touch, sour cream for a rich taste, and anchovies for a salty finish. 

Ingredients

  • 6 hard-boiled eggs
  • 3 Tablespoons sour cream
  • 2 Tablespoons anchovy paste
  • 1 Teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 12 white anchovy fillets, rinsed and drained
  • 1 Tablespoon minced chives
  • 1/2 small head frisée, leaved separated, for garnish

Directions

Halve the eggs lengthwise and remove yolks, set white aside. Place the  yolks in a small bowl and mash with a fork. Stir in the sour cream, paste, mustard, and salt and pepper. Transfer to a small piping bag fitted with a 3/8-inch star tip and pipe into the egg white cavities, and then place an anchovy fillet over each egg. Sprinkle with chives and place the eggs on a bed of frisée on a serving platter.

Nutritional Facts
Servings12
Calories Per Serving50
Total Fat3g5%
Sugar0.3gN/A
Saturated1g6%
Cholesterol81mg27%
Protein4g9%
Carbs0.4g0.1%
Vitamin A36µg4%
Vitamin B120.3µg4.7%
Vitamin C0.2mg0.3%
Vitamin D0.6µg0.1%
Vitamin E0.4mg2.1%
Vitamin K2µg2%
Calcium28mg3%
Folate (food)10µgN/A
Folate equivalent (total)10µg3%
Iron0.5mg3%
Magnesium7mg2%
Monounsaturated1gN/A
Niacin (B3)1mg6%
Phosphorus54mg8%
Polyunsaturated0.5gN/A
Potassium65mg2%
Riboflavin (B2)0.1mg7.7%
Sodium251mg10%
Zinc0.4mg2.5%