Fried Deviled Eggs
|Hard Boiled Eggs||6|
|Sweet Pickle Relish||1 Tablespoon|
|Dijon Mustard||1 teaspoon|
|Chopped Chives||2 Tablespoons|
|Seasoned Salt||1 teaspoon|
|Panko Breadcrumbs||1/2 Cup|
|Butter Crackers||1 Cup|
DEEP FRIED DEVILED EGGS! These were so good.
Save a lot of time and stress and buy the hardboiled Eggs already done (Costco sells them in a giant pack) If you do them yourself do them the night before and leave them in a pot of water in the fridge so they are easier to peel.
My way of cooking Eggs is to add the eggs to a pot and cover with water, cover with a lid and bring to a boil then remove the pot from the heat and let sit still covered for 15 minutes then run under cold water, peel them under running cold water to remove the shells (if you leave them longer in the cold water they are easier to peel).
These are best served hot or warm, the good thing is you can crumb them and leave them for a while until you are ready to cook them.
I used a deep fryer but you could heat Oil in a pan or pot if you don’t have one.
I found this recipe on SpoonForkBacon.com
- Slice the eggs lengthwise, scoop or pop the Egg Yolks out and mix it with the Relish, Mayo & Dijon. Set aside in the fridge.
- Heat the Oil to 350 Degrees.
- Crush the Butter Crackers into about the same size crumb as the Panko Crumbs.
- Put the Flour on a small bowl, do the same with Panko/Cracker Crumbs.
- Beat the 2 Eggs in a small bowl.
- Mix the Flour with the Seasoned Salt.
- Dip the Egg White into the Flour mixture and bang if off so the Egg will stick and then dredge it in the egg so it covers all the surface then dredge it in the Crumb mixture.
- Place the Egg Yolk mixture into a small ziplock bag and snip off the corner
- Cook for about 2-3 minutes until they are golden brown, drain on a paper towel.
- Squeeze the Egg Yolk mixture into the cavity of the Egg and sprinkle the Chives on top.