Caesar Deviled Eggs Recipe (with Video)

1. Stovetop instructions: place the eggs in a saucepan that just fits them in a single layer. If the eggs are cold, fill the pan with cold water until it's 1" over the eggs. If the eggs are room temperature, use room temperature water. Bring to a full boil, then cover, remove from the heat and let sit for 9 minutes. Place the eggs in ice water for 5 minutes, then peel.
2. Instant Pot instructions: Add 1 cup water to the insert. Place a trivet in the insert and put the eggs on top of the trivet. Secure the lid, making sure it's sealed. Set for 5 minutes. Once it's done, press the Cancel/Keep Warm button and let the pressure release naturally for 5 minutes. Release the pressure, remove the lid and immediately transfer the eggs to ice water for 5 minutes, then peel.
3. Slice the eggs in half and remove the yolks to a bowl. Add the mayonnaise, olive oil, garlic, lemon juice, anchovy paste, Worcestershire sauce, salt, pepper and the grated Parmesan, if using. Mash until blended, or use a stick blender or food processor if you want it really smooth. Taste the filling. Does it need more lemon juice? More garlic? If it needs a bit more bite, add more pepper. If the flavors don't pop at all, add a small pinch of salt (keeping in mind that anchovy paste and Worcestershire sauce both add saltiness).
4. Use a small spoon to scoop the filling into the egg white cavities. Or, add the filing to a resealable sandwich bag and squeeze the filling into one corner. Snip off the corner, creating a medium-sized hole, and squeeze the filling into each cavity.
5. Garnish with the chives.