Photo by David Tisue – Deep-fried deviled eggs are crunchy and delicious and will be a big hit at your next party.
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.
This recipe is surprisingly easy to make. Once the ingredients are prepared and the eggs peeled, it comes together very quickly. Peeling eggs has been my nemesis, but for this recipe, since you are coating the whites in a crust, if you aren’t perfect, it doesn’t matter! I added some Gochujang (Korean chili paste), but you can use sriracha or omit the hot sauce if you don’t want any zip. But the little heat hot sauce brings to the party is fantastic against the crispy crust of the egg whites. If you want to get all fancy, you can pipe the filling into the whites, though it is unnecessary.
Ok, that is all for this month. I hope you are all staying safe and healthy in these crazy times. Please let me know if you made these Deep-fried Deviled eggs and what you think about them. Until next time!
Deep-Fried Deviled Eggs
Makes one dozen deep-fried eggs
8 large eggs, divided
3 tbsp. mayonnaise
1 tbsp. sour cream or Greek yogurt
1 tsp. sriracha or gochujang
1 tsp. Dijon mustard
Kosher salt
Freshly ground black pepper
1/2 c. all-purpose flour
1 tsp. garlic powder
3/4 c. panko breadcrumbs
vegetable oil, for frying
Finely chopped chives, for garnish
Smoked paprika, for garnish
Place six eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off the heat, cover the pan with a lid, and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel.
Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, sour cream, hot sauce, and Dijon mustard to the bowl. Reserve the halved egg whites for deep frying.
Mash yolks with the back of a fork and stir until the mixture is smooth. If you want to ensure there are no lumps and you are planning on piping the filling, you can press the mixture through a fine-mesh strainer.
Season with salt and pepper.
Cover and refrigerate while frying eggs.
Place three shallow bowls or plates in a row.
Add the flour, a pinch of salt, and one teaspoon of garlic powder to the first bowl and stir to combine.
Add the two final eggs to the second bowl and beat until frothy with one teaspoon of water.
Into the third bowl, add the panko breadcrumbs.
Dredge each egg white first in flour, then egg, then panko, and place on a plate or tray.
Add about 2 inches of vegetable oil to a large heavy-bottomed pot over medium heat. Heat oil to 350°.
Gently drop breaded egg whites into oil and fry until golden brown, 2 to 3 minutes. You don’t want to overcrowd the pan, so do them in batches. The egg whites are already cooked, it is the golden color you are looking for.
Remove, drain on a paper-towel-lined plate, and season with salt.
Fill fried egg whites with yolk mixture either by spooning them or piping and garnish with chives and paprika.
Serve while still warm or at room temperature.
For more from David visit whattomunch.com.
