Start by carefully boiling 6 large eggs in a saucepan filled with water over medium heat for about 10–12 minutes. Once cooked, transfer the eggs to an ice bath to cool for at least 5 minutes. Once cool, peel the eggs and slice them in half vertically.

Gently scoop out the yolks from the egg whites into a mixing bowl, ensuring the whites remain intact for filling later. To this bowl, add 1 tablespoon of Worcestershire sauce, 1 clove of minced garlic, 2 tablespoons of mayonnaise, and 1 teaspoon of Dijon mustard.

Incorporate 1 teaspoon of anchovy paste, 3 tablespoons of grated Parmesan cheese, and juice from half a lemon into the yolk mixture. Season with salt and black pepper to taste. Mix using a fork or whisk until smooth and creamy.

Using either a spoon or a piping bag, carefully fill each egg white half with the yolk mixture, aiming for a generous amount that slightly peaks above the edges.

Once all egg whites are filled, sprinkle more grated Parmesan cheese and freshly cracked black pepper on top for an elegant touch.

Place the completed Caesar Deviled Eggs on a serving platter and cover with plastic wrap. Refrigerate for at least 30 minutes before serving.