Caesar Deviled Eggs

• 12 eggs
• 1/2 small onion, finely grated
• 1 clove garlic, grated
• 3 tbsp mayo
• 1/4 cup parmigiano reggiano, finely grated
• 1/2 tbsp worcestershire sauce
• 1 1/2 tsp anchovy paste
• 1/2 lemon juice
• 1 salt & pepper
• 1 head romaine lettuce

1. Hard boil eggs, peel, half and scoop yolk into bowl
2. Add all ingredients, except romaine lettuce, mix up to a thick consistency
3. Put in plastic baggy and snip off corner of bag, squeeze mixture into empty half eggs.
4. Garnish with romaine lettuce, parmesan cheese and paprika if desired

eggs, onion, clove garlic, mayo, parmigiano reggiano, worcestershire sauce, anchovy, lemon juice, salt, romaine lettuce

Taken from cookpad.com/us/recipes/334007-caesar-deviled-eggs (may not work)