Slice hard-cooked eggs in half lenghthwise; remove yolk and reesre 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 leaf; sprinkle with 1 teaspoon crushed croutons and sprinkle with pepper. Repeat with remaining leaves and serve.
Notes & Suggestions:
To cut on prep time, use Eggland’s Best Hard-Cooked & Peeled eggs.