Ceaser Eggs

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12 giant eggs, laborious boiled

½ cup (115 g) mayonnaise

1 ½ tablespoons (23 g) brown mustard

2 teaspoons anchovy paste

1 ½ teaspoons lemon juice

½ teaspoon Worcestershire sauce

¼ cup (25 g) Parmesan cheese

2 tablespoons (8 g) minced recent  parsley


1.  Peel the eggs and halve them, turning the yolks out right into a meals processor.

Put aside the whites. Add the mayonnaise, mustard, anchovy paste, lemon

juice, and Worcestershire sauce to the yolks. Run the processor till the

combination could be very clean.

2. Stuff this combination into the whites. Sprinkle the eggs with the Parmesan and

parsley, and serve, or refrigerate till get together time.

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