Caesar’s Deviled Eggs come with a story attached: Rachel Ray created the recipe after attending the grand opening of DeVito South Beach back in 2006 where she heckled Danny (DeVito) about getting an Itlalian-ate deviled egg item onto the menu. After five years and some perfecting, TableSeide Executive Chef Fran Casciato brings them to the dinner menu at Muse at the Ringling. 

Ingredients: 6 large whole eggs, hard cooked, peeled; 1 cup mayonnaise; 2 Tbsp. brown anchovy; ¼ cup red wine vinegar; ¼ cup Dijon; 6 cloves roasted garlic; 1 Tbsp. Worcestershire; 1 tsp. Tabasco; 2 tsp. lemon juice; ½ cup grated Parmesan

Trim a very small slice off of the tips of the egg, cut the egg in half in a north to south direction. They should stand flat on the trimmed ends like little cups. Scoop the yellow into a mixing bowl, gently grate them on a microplane then return them to the mixing bowl. Combine the garlic, anchovy, vinegar, lemon juice, Tabasco, Worcestershire, Dijon and Parmesan in a food processor then puree until smooth. Gently fold the mayo into the shaved yolks mix just to combine. Fold in the anchovy puree and set this aside to refrigerate for 2–3 hours. You will have about ½ cup of the filling leftover that will get used for the presentation. Scoop about 1 tablespoon of the mix into each egg. Thinly slice ½ head of romaine lettuce into thin ribbons about ½ inch long. Take about 2 cups of your favorite garlic crouton and gently crush them in a sealed zip lock bag. Spread a thin line of the leftover filling across your serving platter from one end to the other. Place the eggs on the line about ½ inch apart. Top each egg with a pinch of the thin romaine. Sprinkle the eggs and the plate with crushed croutons.

Muse at The Ringling, 5401 Bay Shore Rd., #200, Sarasota, 941-360-7390.