DEEP FRIED DEVILED EGGS
The simplest recipe just with a little tweak I promise it’s worth it
-EGGS
-BACON (optional)
-PAPRIKA
-MAYO
-DIJON MUSTARD
-SALT and PEPPER
-PANKO BREAD CRUMBS
-EGGS
-FLOUR
-OIL
-CHIVES OR GREEN ONION (optional)
*Boil your eggs, just like you would
-Put your eggs in a pot cover with at least an inch of cold water
-bring them to a boil and then once they’re boiling, put your lid on, I put a timer on for one minute while boiling
-once that minute is over, cut the heat and put the timer on for 12 minutes
-while that is going make your ice bath
-drain your eggs after the 12 minutes and shock them by putting them in the ice bath
*cook your bacon if you bought some
Once they’re boiled, cut in half then remove the yolk and get your dressing station as in seasoned flour, eggs, panko crumbs in different bowls
(I see my flour, sometimes with garlic powder, salt, pepper, and a little bit of onion powder)
Put your oil in a pot turn on to medium hot heat, and dip your egg whites into the flour, then eggs, then panko
then deep fry until golden brown
Make your egg yolk mixture I like to put mine in a Ziploc bag and pipe it on
Once everything’s done assemble, sprinkle some paprika add your bacon and I don’t have them in this photo, but you can use chives or green onion as well
When I first tried deep frying deviled eggs, I was amazed at how the texture transformed the snack into something extraordinary. The key is getting the yolk mixture creamy enough to pipe inside the crispy egg white shells, which contrasts perfectly with the crunchy panko coating. Adding a bit of garlic powder, onion powder, salt, and pepper to the flour helps infuse the outer layer with flavor before frying. If you want to elevate the recipe, cooking some bacon and crumbling it over the top adds a wonderful smoky touch that pairs well with the mild eggs and tangy Dijon mustard in the filling. I usually prepare an ice bath as soon as the eggs finish boiling, as this stops the cooking process and makes peeling much easier. For frying, medium-hot oil temperature is essential; too hot and the coating will burn before heating through, too cool and it absorbs too much oil and becomes soggy. I like to keep my fried eggs golden brown and crispy by doing the flour, egg, and panko dredging in separate bowls to ensure an even coating. Finally, piping the yolk mixture with a zip-lock bag is a neat trick that makes assembly tidy and looks professional. A sprinkle of paprika and optional chopped chives or green onions completes the presentation, adding color and a fresh bite. This deep fried deviled eggs recipe is definitely a crowd-pleaser for parties or holiday gatherings. Try it out and enjoy the crunch and creamy flavor all in one bite!
I call them Angel Eggs cause they to Good and look to Good to be called Devil Eggs 😂❤️❤️