Travel & Cuisine

Huevos rellenos con salsa César - Deviled eggs with Caesar sauce
Delicious huevos rellenos con salsa César or Caesar Deviled eggs..

“Caesar Deviled Eggs – Huevos Rellenos a la César has become one of my signature recipes when having friends over for an al fresco dinner in the summer.

I grew up with this recipe. Everytime we came back from school and mum had made her traditional “huevos rellenos” ( deviled eggs) 2 crazy girls bursted in screams of joy. I think that´s the reason I love this recipe so much nowadays, because it means happyness to me.

My mum´s traditional recipe is the original one with simple homemade mayo sauce, but some years ago I changed to homemade Caesar sauce since I learnt how to make it at home easily and quick, so I  became obssesed with this sauce!

This recipe is simple, rich, full of flavor and tremendously good looking. A hit for egg lovers!

If you are in my egg-lovers team check out also this lovely recipe: Huevos a la flamenca

Let´s jump now into today´s recipe!


Ingredients :

Ingredients to make this recipe.

For the Caesar deviled eggs:

  • 1 egg per person. ( remember that you will get 2 halfs)
  • 1 canned tuna fish in oil for 6 eggs.
  • water for boiling.
  • 1/4 tsp sea salt.
  • Optional for decoration: chives, cherry tomatoes.

anchovies and capers for caesar sauce

For the Caesar sauce:

For 6 eggs:

  • 1+ 1/2 tbsp of capers.
  • 1 can of anchovies.
  • 5 tbsp of mayonnaise.
  • 1tsp of Dijon mustard.
  • 1/4 tsp ground black pepper.
  • 1/2 tsp Worcestershire sauce.

boling eggs to make deviled eggs

Utensils (for 6 eggs).

  • 1 boiling pot enough for 6 eggs.
  • 1 mixing bowl and a silicone spatula to mix.
  • 1 hand emulsifier to mix all the ingredients of the sauce.
  • 1 presentation tray.
  • A cutting board, a knife and a coffee spoon.


Step 1. Eggs.

  • Submerge the eggs in boiling water and boil them for 10 minutes.
  • Cool down the eggs in cold water.
  • Peel the eggs when they are already cold. ( you might have to wait at least half of an hour).
  • Cut each egg in 2 halfs and take each yolk out with the help of a coffee spoon.

cutting boiled eggs in halfs

Step  2. Making the mixture & the Caesar sauce.

  • Put the canned tuna fish into a bowl.
  • Add the yolks from boiled eggs.
  • Sprinkle 1/4 tsp sea salt.
  • Smash all the ingredients with the help of a fork.

For the sauce:

  • Put all the ingredients into a food processor and mix well.
  • Or for a small amount use a hand mixer or a hand emulsifier.

Scatter the sauce into the bowl where you have the smashed tuna and yolks and mix well until forming kind of a paste.

Retain a bit of extra sauce in a second bowl to use it later on top of the filled eggs.

the mixture to fill the eggs.

Step 3. Fill the eggs.
  • Use a coffee spoon to fill each egg with the mixture made in the previous step.
  • Place a small dollop of Caesar sauce on top of each deviled egg.
  • Plate them and decorate with  chives.

filling eggs

Chef´s tips.

  • When it comes to boiling eggs, follow these simple steps to ensure that they are cooked to perfection. Begin by submerging your eggs in boiling water – this will help to ensure that they cook quickly and evenly. Once you have added the eggs, be sure to boil them for a total of 10 minutes. This will give the yolk ample time to cook through while still maintaining its velvety texture. It’s important to note that boiling eggs for too long can result in overcooked, rubbery yolks, which are less than appetizing. To avoid this, make sure to set a timer for 10 minutes and remove the eggs promptly once they’re done cooking. With these simple tips in mind, you’ll be able to prepare the perfect boiled eggs every time!
  • A cherry tomato and chives salad with a classic olive oil + vinegar + sea salt salad is the perfect companion for this


huevos rellenos con salsa cesar - Spanish deviled eggs with caesar sauce