On the Seder plate there are two items. The romaine lettuce or “Karpas” and the roasted hard-boiled egg or “Beitzah” of the two typically you only eat the Karpas. This is actually the first thing you eat during the Seder. It is dipped into a bowl of salt water. The salt water dripping off the lettuce is symbolic of the tears of the Jewish slaves while in Egypt. The egg is a symbol of mourning. It’s a remembrance of the destruction of the Temple. So it only seems fitting to bring tears and mourning together.
It wasn’t util got Tyler Florence’s Inside the Test Kitchen that I found an answer on how to make this work. This was actually the item that spawned the concept of an amuse bouche Seder Plate. In the cookbook he had a recipe for what he calls Caesar Salad “Deviled Eggs”. On it he adds things like anchovies, some anchor breadcrumbs, and parsley. Although all of this would have worked I wanted to simplify it a little.
What I love about doing these is that I have plenty of leftover dressing and romaine that I usually will make chicken caesar salads for lunch for the week. You don’t have to make your own dressing but I think if you do you will love how easy this one is to make and how delicious it is! Not only that but it’s super quick and easy!
FOR THE CAESAR DRESSING:
- 6 anchovy fillets
- 5 garlic cloves
- 1 whole egg plus 2 yolks
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- 1 cup grapeseed or canola oil
- 1 tablespoon extra-virgin olive oil
- ¼ cup grated Parmesan cheese
- Sea or kosher salt
- Freshly ground black pepper
Add the anchovies, garlic, egg, egg yolks, lemon juice, mustard, and a splash of water in a blender. Blend until smooth. With the blender running, slowly pour in the grapeseed oil. This will allow the dressing to emulsify and become thick. Add the olive oil and Parmesan cheese. Blend for just another 30-60 seconds. Season with salt and pepper to taste.
FOR THE EGG FILLING:
- 1 tin Anchovy Filets
- 6 Hard-Boiled Eggs
- 78 grams Caesar Dressing (see recipe above)
- 70 grams Mayonnaise
- 2 tablespoons Dijon Mustard
- Lemon Juice, of ½ a lemon
- A Pinch of Salt, more for finishing
- 2 Romaine Lettuce, small hearts
Hard Boil 6 eggs. Here’s the trick to hard boiling eggs. Don’t boil! Steam! Using a pot with a basket insert add about an inch of water to the bottom. Make sure it doesn’t touch the basket. Bring the water to a boil. Place your eggs in the basket and lower it into the pot. Cover with a lid and steam for 13-14 minutes.
Meanwhile, set up a large bowl filled ¾ of the way with ice water. Once the eggs are done drop them on the counter just to crack the shell then submerge them in the ice bath for 10 minutes. Peel the eggs and use as desired.
Cut the eggs in half and add the yolks to the food processor; set aside the whites. Add the dressing, mayonnaise, mustard, lemon juice, and a pinch of salt. Blend adjust the seasoning as needed.
Gently pull off the leaves of the romaine, then wash and blot dry with towels. Cut lengths of romaine to fit on the spoon. (Using about a 1 inch piece of the top of the leaf.) Transfer the yolk mixture to a piping bag, and pipe onto the white centers of the romaine leaves.
Finely chop the egg whites. Sprinkle them over the lettuce leaves along with a pinch of finishing salt.