Fried Deviled Eggs

We love deviled eggs at our house. They aren’t just for leftover Easter eggs or for hot summer days. We have them in the winter with slow cooker barbecued pork, as a side dish for broiled fish and with the assortment of excess leftovers we froze over the holidays. They are a great protein source even with the price these days. When my husband asked for them, I was all ready to prepare them the usual way until he said he wanted them fried. Ok, so off we went on this adventure. Obviously these are not designed for regular menu options, but when you want something different to spice things up a bit they are delicious! It may seem like alot of pickled jalapenos, but the balance is just right. They don’t hold up well leftover because of the breading that tends to soften after they have been refrigerated, so serve them as soon as possible after making them. Next time, I will make the filling ahead to give it time to meld. It’s a winner!

Fried Deviled Eggs

Yield: 6-8 servings

7 extra large or jumbo eggs (I used jumbo)

3 tablespoons minced fresh chives, divided

2 tablespoons mayonnaise

2 tablespoons Djon mustard

2 tablespoons finely shredded Cheddar cheese

2 tablespoons diced pickled jalapenos

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons milk or water (I used milk)

1 cup all-purpose flour

1 cup seasoned panko

1 piece bacon, cooked and crumbled

Place 6 of the eggs in a saucepan and cover with cold water. Place over medium-high heat and bring to a boil. As soon as the water begins to boil, remove from the heat and cover. Allow to stand for 20 minutes. 

Meanwhile, place a couple of inches of vegetable or canola oil in a deep saucepan and place over medium-high heat.  

Drain the eggs and flush with cold water for 3 minutes. Drain again and allow to cool until easily handled and peel. Cut the eggs in half and carefully remove the yolks into a mixing bowl, mashing them with a fork. Add 2 tablespoons of the chives, mayonnaise, mustard, cheese, jalapenos, salt and pepper. Stir to blend and place in the refrigerator.

Place the remaining egg and milk in a shallow dish, whisking to combine. Place flour in a separate shallow dish and the panko in a separate dish. Dredge the cooked egg whites in the egg/milk mixture, then the flour, back into the egg/milk mixture and finally in the panko making sure to coat completely. Place on a waxed paper lined baking sheet and repeat with the remaining eggs. Working with half at a time, use a slotted spoon to carefully lower the coated egg whites into the hot oil. Fry for about 2 minutes or until golden brown. Drain on paper towels and repeat with the remaining eggs.

Cool only slightly and fill with the egg yolk mixture. Garnish with the remaining chives and the crumbled bacon.


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