Fried Deviled Eggs
If you are considering doing something a little different for a side dish, well here you go. Fried Deviled Eggs.
They really turned out very well. Just look at them. So appealing to the eye. And as they say, you first eat with our eyes. And they taste as good as they look.
You still get that traditional Deviled egg taste, but that crunch adds another dimension. They were not good cold like traditional deviled eggs are. But when served hot or warm they can’t be beat. But, I’m going to go ahead and admit, I like traditional deviled eggs just as much.
Breading the whites is a messy ordeal. Also, you need to fry these beauties just before serving them. So that presents a bit of a logistical problem if you plan to serve at a party. But worth the effort when you hear “Oh My God” or “Wow These Are Awesome”.
I really hope you try Fried Deviled Eggs soon and let me know what you think.
Fried Deviled Eggs
Ingredients
- 6 hard-boiled eggs (peeled*)
- 3 Tablespoons mayonnaise
- 2 tablespoons chopped fresh dill (plus more for garnish)
- 1 teaspoon apple cider vinegar
- 1 teaspoon whole-grain Dijon mustard
- 3/4 teaspoon salt (divided)
- 1/8 teaspoon freshly ground pepper (divided)
- 3 dashes hot sauce
- 1 cup all-purpose flour
- 2 eggs
- 1-1/2 cups Panko Japanese-style breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1 pinch ground cayenne pepper
- Vegetable oil for frying
- Paprika for garnish (optional)
Instructions
- Cut each egg in half along the long side. Carefully remove the yolks to a small mixing bowl, saving the halves of egg white on a separate plate.
- To the egg yolks add the mayonnaise, fresh dill, apple cider vinegar, Dijon mustard, 1/2 tsp. salt, a pinch of ground pepper, and hot sauce. Use a fork to combine these ingredients until entirely combined. Place mixture into a piping bag and set aside.
- Heat 1 1/2 inches of oil in a Dutch oven or heavy-bottomed pot to between 350°F and 360°F on a deep-fry thermometer.
- Place flour in a small bowl. In another bowl, beat together raw eggs until smooth. In a third bowl, mix together panko breadcrumbs, Parmesan cheese, 1/4 tsp. salt, a pinch of ground pepper, and cayenne.
- Take each egg white half and dredge it in flour, gently shaking off the excess before dipping it in the beaten egg. Lift the egg white from the beaten egg and allow to drip until the excess liquid has fallen off. Finally, dredge in the panko breadcrumb mixture.
- Fry the coated egg whites in the prepared oil until golden brown. Remove to a paper towel-lined plate.
- Allow the fried egg whites to cool slightly before piping in the egg yolk mixture. Garnish deviled eggs with fresh dill and a sprinkling of paprika.
Video
Notes
For more Side Dishes check out Pinterest.
For more of my Side Dishes check follow this link: https://darlenestable.com/category/sides/
