-3 Eggland's Best eggs, hard cooked
-3 tablespoons creamy low-fat Caesar salad dressing
-1 tablespoon Parmesan cheese, grated
-1 1/2 tablespoon capers, drained
-1/2 tablespoon lemon juice
-1/2 tablespoon fresh flat leaf parsley, chopped
-8 large leaves of Endive or Romaine, washed & dried
-1/4 cup croutons, lightly crushed
-Fresh ground black pepper, to taste
Slice hard-cooked eggs in half lengthwise; remove yolk and reserve in a small bowl.
Add Caesar dressing to yolks and whisk until smooth; add Parmesan to yolk mixture and stir to combine.
Chop whites and mix with capers, chopped parsley, and lemon juice. Mix well to combine.
Cut end off of endive and separate leaves; select 8 large leaves, and wash & dry.
Spoon 1 tablespoon of yolk mixture, and 1 tablespoon of egg whites mixture on top of endive or romaine leaf; sprinkle with 1 teaspoon crushed croutons and sprinkle with pepper. Repeat with remaining leaves and serve.
OTHER HARD COOKED EGG RECIPES FROM EGGLANDS BEST