Deep Fried Deviled Eggs Recipe 435

Steps:

• Heat cooking oil for deep-frying in a medium-size pan over medium heat.
• Cut the hard-boiled eggs in half lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.
• Coat the cooked egg white in flour, eggs, and panko bread crumbs. Carefully place eggs into the hot oil.
• Fry for 2-3 minutes, flipping halfway through.
• Remove from pan and drain excess oil on a paper towel.
• Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth.
• Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white and dust with paprika.
• Enjoy!

Steps:

• Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
• Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
• Heat oil in a deep-fryer to 350 degrees F.
• In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
• Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.

Steps:

• Bring a large pot of water to a boil and gently lower 10 of the eggs into the water. Set a timer for 12 minutes. Bring back to a boil, then reduce the heat to a vigorous simmer. When the timer goes off, drain and immediately place the eggs in a bowl of ice water. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks.
• Transfer the yolks to a medium bowl. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper. Mash with a whisk until combined, then whisk vigorously to smooth out any big lumps. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Refrigerate until ready to use.
• Fill a large heavy-bottomed pot with 2 inches of oil, attach a deep-frying thermometer and heat to 350 degrees F. Put the flour on a plate and season with 1/2 teaspoon salt and a few grinds of pepper. Crack the remaining 2 eggs into a shallow dish and beat lightly with 1/4 cup water. Put the panko on another plate. Line a third plate with paper towels.
• Roll the egg whites first in the flour, then dip in the egg wash and coat in the panko. Fry in 2 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Drain on the paper towel-lined plate round-side up and sprinkle with salt while hot.
• Turn the egg whites over, fill with the yolk mixture and top with the paprika and jalapenos. (The fried eggs can be filled and served anywhere from warm to room temperature.)

Steps:

• Boil 12 eggs until hard boiled. While eggs are boiling, beat the other 3 eggs. Then put the flour, beaten eggs and bread crumbs into 3 separate bowls. Set aside. Let the boiled eggs cool, and then peel, rinse and dry, and slice the eggs in half lengthwise. Separate the cooked egg yolks and put them in a medium size bowl to make the deviled egg filling. Add the mayonnaise, mustard, vinegar, sugar, salt, garlic salt and black pepper to taste. Mix with an electric mixer, until filling is smooth. Set aside. Coat the cooked egg whites halves with flour, then dip in the beaten egg, and then coat in Panko crumbs. Set them aside on a plate or piece of wax paper until ready to cook. Heat oil in the bottom of a 2 quart saucepan until medium hot. Carefully place 3 or 4 of the coated egg whites into the oil, and fry for 1 to 2 minutes on each side, or until golden brown. Remove from oil and drain on paper towels. When all of the egg whites are fried, fill with the prepared deviled egg filling. Garnish with a sprinkling of paprika. Serve immediately.

Steps:

• Cut eggs in half lengthwise.
• Remove yolks and mash them with a fork.
• Add Worcestershire sauce, dry mustard, salt, pepper, Tabasco sauce, relish and mayonnaise; blend well.
• Stuff the egg whites with the mixture, put the eggs back together and hold with toothpicks.
• Dip the eggs into 2 beaten egg yolks, then flour and breadcrumbs.
• Fry in deep fat until golden brown.
• Drain eggs on brown paper and remove toothpicks.
• Sprinkle Parmesan cheese on the eggs while they are still piping hot.