Sunday, December 29, 2024

Deep Fried Deviled Eggs

Deep Fried Deviled Eggs

 

 



 

 

 

 

 

 

 

 

 

 

Deep-Fried Deviled Eggs are a fun way to up your appetizer game. Deviled eggs are one of my favorite things to eat at any picnic, holiday gathering, or for that matter, even just as a great snack. Deep-frying these beauties add a new dimension to a beloved and classic American staple. These crunchy snacks are delicious and tasty bites that are easy to make and very addictive. If you like deviled eggs as much as I do, these little bites of goodness are just the ticket. 

 

Deep Fried Deviled Eggs

 

Vegetable Oil, for frying 

12 large Eggs, hard-boiled 

½ cup All-Purpose Flour 

1 raw Egg, beaten 

1 ½ cups Panko Bread Crumbs 

½ teaspoon salt 

¼ teaspoon pepper 

½ cup Mayonnaise 

2 tablespoons Yellow Mustard 

Dill Fronds, as desired for topping 

 

 

Boil your eggs until they cooked at the hard-boiled stage. You can also purchase already made boiled eggs at your grocery store.  I place mine in a pot of cold water and bring to a boil for 7 minutes, then dump and rinse in cold water. They peel so easily with this method.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slice the eggs in half and remove the yolks to a small bowl. Add the salt, pepper, mayo, and mustard to the bowl and mash till smooth and well combined.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add at least 4 inches of vegetable oil to a deep pot or skillet. Heat the oil to 350 degrees.  

 

Prepare a breading station by placing the flour in a small bowl, the beaten egg in another bowl, and the panko in a third. Season the panko with a pinch of salt and few cracks of pepper.

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dip the egg whites into the flour, then the egg, and finally into the panko. I like to do one more dip in the egg and panko before I fry but you don’t have to.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the breaded egg whites into the hot oil gently. They will cook extremely quickly and only need to fry until golden, 20-30 seconds. Remove to a paper towel lines plate and let cool slightly. Salt as soon as they come out of the oil and onto the plate.

 

Dollop or pipe the filing into the fried egg whites and top with some dill and whatever topping you might choose.

   

 

 

 

 

 

 

 

 

 

 

Sometimes I top mine with paprika, either sweet or smoked. Sometimes shrimp or bacon or both! 

 



 

 

 

 

 

 

 

 

 

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