Best 4 Caesar Stuffed Eggs Rachael Ray Recipes

Indulge in a delightful culinary journey with our collection of Caesar-stuffed egg recipes, inspired by the beloved TV personality, Rachael Ray. These delectable appetizers, perfect for any occasion, combine the classic flavors of Caesar salad with the richness of hard-boiled eggs. Our recipes offer a range of variations, catering to different tastes and dietary preferences.

From the traditional Caesar-stuffed eggs with a creamy anchovy-based filling to lighter options featuring Greek yogurt or avocado, our collection has something for everyone. For those seeking a vegetarian alternative, we present a flavorful roasted red pepper and artichoke filling, while bacon lovers will delight in the crispy bacon and Parmesan cheese variation.

Each recipe provides step-by-step instructions to guide you through the process, ensuring perfect results every time. With tips on how to make ahead and store these stuffed eggs, you'll be able to enjoy them as a quick snack or elegant party hors d'oeuvre.

Whether you prefer a classic Caesar filling or a unique twist, our collection of Rachael Ray's Caesar-stuffed egg recipes will tantalize your taste buds and leave you craving more.

Here are our top 4 tried and tested recipes!

CAESAR-STUFFED EGGS (RACHAEL RAY)

Caesar-Stuffed Eggs (Rachael Ray) image

Simply a great alternative to the age old stuffed egg. This was a RR recipe, but I customized it to my own liking and made it a bit simpler.

Provided by Wing-Man

Categories Very Low Carbs

Time 40m

Yield 12 pieces, 6 serving(s)

Number Of Ingredients 10

Ingredients

12 eggs
1/2 tablespoon Worcestershire sauce
1 teaspoon minced garlic
3 tablespoons mayonnaise
2 teaspoons anchovy paste (I used mashed anchovies)
1/2 small white onion (diced, or 1/3 cup)
1/4 cup parmesan cheese (grated)
1 teaspoon lemon juice
salt (to taste)
black pepper (to taste)

Steps:

Place eggs in a large stockpot and fill halfway with water. Set burner on high and cover pot. When water comes to a boil turn off the heat, cover and let sit for 10 minutes.
Run cold water in pot until eggs can be handled by hand. Remove shells and discard.
Slice eggs in half and remove yolks.
Place yolks and remaining ingredients into mixing bowl and mix thoroughly.
Scoop mixture into egg halves.
Enjoy!

MOROCCAN MEATBALLS WITH EGGS

Moroccan Meatballs with Eggs image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 27

Ingredients

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon turmeric
1 tablespoon paprika
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1 pound ground lamb or beef
2 slices good quality stale bread, crusts removed, processed into fresh bread crumbs
5 eggs, 1 for meatballs, 4 for poaching and serving, optional
1 medium onion, 1/4 onion grated and juiced, 3/4 onion, chopped
4 large cloves garlic, 2 minced or pasted, 2 sliced
1 small handful fresh mint leaves, leaves picked and finely chopped
Pinch ground cinnamon
Few grates nutmeg
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for liberal drizzling
1 small zucchini, sliced on an angle or chopped
1 (28-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon honey
1 tablespoon Spice Blend or Ras el hanout
1 (14-ounce) can chickpeas
A handful cilantro, leaves picked and chopped

Steps:

To make the spice blend: Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon , cardamom, allspice, cayenne pepper, and ground cloves and store in an airtight container away from heat for up to several months.
Preheat the oven to 350 degrees F.
Arrange a wire cooling rack over a large baking sheet and place near a large mixing bowl. Place a bowl of warm water nearby.
In the large mixing bowl, combine the meat, bread crumbs, 1 egg lightly beaten, 2 to 3 tablespoons grated onion and juice, 2 cloves minced garlic, mint, cinnamon, nutmeg, salt, pepper, and a liberal drizzle of extra-virgin olive oil, about 2 tablespoons. Roll the meat into walnut-size balls with dampened hands (use the bowl of warm water) and arrange the meatballs on the wire rack set over baking tray. Roast the meatballs until cooked through, 20 to 25 minutes.
Meanwhile, heat more extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium to medium-high heat. Add the chopped onion to the pan with the sliced garlic, and zucchini. Cook 7 to 8 minutes, then add the diced tomatoes, tomato sauce, honey, and spice blend, and bring to a bubble. Drain the chickpeas and stir into the sauce. Remove the meatballs from the oven and slide into the sauce. Cool completely and store for make-ahead meal.
To serve, reheat the meatballs in the sauce. Use about 1 cup water to loosen up the sauce, if necessary. Make 4 wells in the sauce and drop in the 4 freshly cracked eggs. Cover the pot and simmer to poach to desired doneness. Scoop the meal into shallow bowls and stir the egg into the meatballs and sauce as you eat.

SORBET EGGS

Sorbet Eggs image

Provided by Rachael Ray : Food Network

Categories dessert

Time 10m

Yield 4 servings, plus leftover sorbet

Number Of Ingredients 3

Ingredients

3 pints assorted colors and flavors of sorbet, such as lemon, raspberry and mango
1 pints raspberries and blackberries combined
2 kiwis, peeled and sliced

Steps:

Pour 1 cup very hot tap water into a glass bowl. Place 2 large serving spoons in the bowl to warm them. Uncover sorbet and let stand 5 minutes. Set out small dessert dishes or bowls. Using the spoons, scooping across the surface of the sorbets, roll sorbet into heaping, oblong scoops resembling eggs. Place an egg shaped scoop of each flavor sorbet on a nest of mixed fresh berries and kiwi slices. Serve.

NO-EGG CAESAR DRESSING (RACHAEL RAY'S)(OLD SUB SAILOR)

No-Egg Caesar Dressing (Rachael Ray's)(Old Sub Sailor) image

I love the simplicity of the ingredients. I don't always want a heavy caesar dressing. Best of all was the reaction of my teenaged son, who exclaimed with a surprised expression, "This is good!" when he first tried it. Feel free to add more garlic or double recipe. (Old Sub Sailor) Fish sauce adds anchovie taste.

Provided by Roxygirl in Colorado

Categories Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 garlic cloves, finely chopped
1 lemon, juice of
1 teaspoon hot sauce (Tabasco)
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1/2 cup shredded parmesan cheese
salt (to taste, if fish sauce used, no salt)
coarse black pepper (to taste)
2 tablespoons oriental fish sauce

Steps:

Mix everything in blender.
enjoy.

Nutrition Facts : Calories 225.2, Fat 21.7, SaturatedFat 4.7, Cholesterol 11, Sodium 957.8, Carbohydrate 3, Fiber 0.1, Sugar 0.9, Protein 5.6

Tips:

For a smoother filling, use a food processor to blend the hard-boiled eggs, mayonnaise, Parmesan cheese, and anchovy fillets until creamy.
If you don't have anchovy fillets on hand, you can substitute Worcestershire sauce or fish sauce.
To make the eggs easier to peel, place them in a bowl of cold water for a few minutes before boiling.
To prevent the eggs from cracking while boiling, add a teaspoon of salt to the water.
To make the eggs more flavorful, marinate them in a mixture of olive oil, lemon juice, and herbs for at least 30 minutes before stuffing.
For a more elegant presentation, pipe the filling into the egg whites using a pastry bag fitted with a star tip.
Garnish the eggs with chopped chives, parsley, or paprika before serving.

Conclusion:

Caesar-stuffed eggs are a delicious and versatile appetizer that can be enjoyed at any occasion. They are easy to make and can be tailored to your own taste preferences. Whether you like them classic or with a twist, these eggs are sure to be a hit. So next time you're looking for a quick and easy appetizer, give Caesar-stuffed eggs a try. You won't be disappointed!