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Fried Deviled Eggs
Ingredients
– 8 large eggs
– 2 tablespoons mayo
– 1 tablespoon yellow mustard
– 1 teaspoon white vinegar
– Salt and pepper to taste
– Paprika for garnish
– 1 cup all-purpose flour
– 1 cup buttermilk
– 1 cup panko breadcrumbs
– Vegetable oil for frying
– 2 tablespoons mayo
– 1 tablespoon yellow mustard
– 1 teaspoon white vinegar
– Salt and pepper to taste
– Paprika for garnish
– 1 cup all-purpose flour
– 1 cup buttermilk
– 1 cup panko breadcrumbs
– Vegetable oil for frying
Directions
1. Begin by hard boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat and let them sit for about 12 minutes. Then, transfer them to an ice bath to cool.
2. After cooling, peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl. Set the egg whites aside.
3. Mash the yolks with mayo, yellow mustard, vinegar, salt, and pepper. Stir until smooth and creamy.
4. Fill the egg white halves with the yolk mixture—just go easy here; enough to fill the hole.
5. Heat oil in a deep skillet or deep fryer to 350°F (175°C).
6. Set out three bowls for a dipping station: one for flour, one for buttermilk, and one for panko breadcrumbs.
7. Carefully roll each filled egg half in flour, dip in buttermilk, and then roll in breadcrumbs.
8. Fry the breaded eggs in batches, being careful not to crowd the skillet. Turn them gently until they’re golden brown, about 2 to 3 minutes.
9. Drain the fried eggs on a plate lined with paper towels.
10. Sprinkle with a pinch of paprika before serving warm to your delighted guests.
Variations & Tips
– For those with adventurous palates, mix a little bit of minced jalapeno or a dash of hot sauce into the yolk filling.
– If you’ve got a picky eater, keep the spiciness down and maybe add a tiny bit of sugar to the yolk mixture for a touch of sweetness.
– In a pinch and ran out of buttermilk? No problem! Just mix a cup of milk with a tablespoon of lemon juice or vinegar, and let it sit for about 5 minutes. Voila, a quick buttermilk substitute!
– Leftover yolk mixture? Spread it on a sandwich or wrap for a tasty snack later.
– And here’s a tip: To prevent your deviled eggs from turning into a tipping mess, slice a tiny bit off the bottom of the egg white halves before filling them. They’ll sit pretty on the plate without rolling around.
– If you’ve got a picky eater, keep the spiciness down and maybe add a tiny bit of sugar to the yolk mixture for a touch of sweetness.
– In a pinch and ran out of buttermilk? No problem! Just mix a cup of milk with a tablespoon of lemon juice or vinegar, and let it sit for about 5 minutes. Voila, a quick buttermilk substitute!
– Leftover yolk mixture? Spread it on a sandwich or wrap for a tasty snack later.
– And here’s a tip: To prevent your deviled eggs from turning into a tipping mess, slice a tiny bit off the bottom of the egg white halves before filling them. They’ll sit pretty on the plate without rolling around.
