Caesar Salad with Tomatoes & Creamy Dijon Deviled Eggs

Directions

1. Place the eggs in a small saucepan, cover with water, and bring to a boil. Lower to a simmer and cook about 8 minutes, then cool quickly under cold water or with ice.
2. Rinse and dry the romaine and tomato, then chop the romaine into bite-sized pieces and set aside.
3. Grate the Parmesan into a medium bowl, peel and mince the garlic, and add it to the cheese.
4. Mince the anchovy fillets and mix them into the bowl with Parmesan and garlic.
5. Whisk in lemon juice, mayonnaise, olive oil, Worcestershire, salt, and pepper until the dressing is smooth.
6. Dice the tomato and fold it into the dressing mixture; set this tomato-dressing aside.
7. When the eggs are cool enough to handle, peel them and slice them in half.
8. Scoop the yolks into a small bowl and mash with mayonnaise, Dijon mustard, salt, and pepper until smooth; fill the egg whites with this yolk mixture and dust with paprika.
9. Toss the romaine with the dressing-tomato mixture until lightly coated, then divide the salad and the halved eggs between plates for serving.