From DN Recipes by David Nagy · Food & Beverage

Deep Fried Deviled Eggs!

Published


Ingredients
8 hard-boiled eggs, halved and yolks separated
For filling:
  • 1/4 cup mayo
  • 1 tbs Dijon mustard
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp annatto powder (or paprika)
  • 1/2 tsp garlic powder
  • 1/2 cup flour
  • 2 eggs for breading
  • 1 cup panko breadcrumbs
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp annatto powder (or paprika)
  • 1/4 tsp garlic powder
  • 1 1/2 cup vegetable oil
  • Chives and finely chopped pickles for garnish

1. Bring a pot of water to a boil with enough water to cover the eggs by about an inch. Gently place the eggs in the water. Set a timer and cook the eggs 10 minutes. Once the eggs have finished cooking, immediately place them in an ice water bath for 10-15 minutes. Peel, slice in half and set aside the yolks in a bowl for later.
2. Combine ingredients for the filling (egg yolks1/4 cup mayo, Dijon mustard, 1/4 tsp black pepper, 1/2 tsp salt, 1/2 tsp paprika, 1/2 tsp garlic powder ) in a bowl. Mix well, add to a piping bag and let cool in refrigerator till fried egg whites are ready.
3. Set up a dredging station, 1 bowl of seasoned flour (pepper, salt, annatto powder, and garlic powder),1 bowl of 2 eggs beaten, and 1 bowl of panko breadcrumbs. Dredge egg halves in flour, egg, and panko. Fry in oil over medium heat 1-2 minutes until egg whites are golden brown. Set aside on paper towels.
4. Once egg whites are fried, pipe yolk mixture into egg white. Garnish with chives, pickles, and paprika. Eat and enjoy!