Deep Fried Deviled Eggs

Deviled eggs are on every Minnesotan potluck buffet table. I have an cousin who makes the best! But thought I might want to try a fun and tasty twist on a classic appetizers.

Deep Fried Deviled Eggs


Adapted from Plate Magazine and photo credit



Yields: 28 



Ingredients:

As needed water

1 cup baking soda

14 eggs

6 T. garlic mayo

2 T.

creole mustard

3 1/2 T. kosher salt, divided 

2 T. hot sauce

1 1/2 T. freshly ground black pepper

3 cups flour

1 cup panko breadcrumbs

6 T. paprika

1 T. cayenne pepper

As needed egg wash

As needed oil



Garnish: 

9 T. whitefish caviar, optional 

As needed truffle or Himalayan salt

Micro greens 



Directions: Bring water to a boil with baking soda. Add eggs and cook for 8 minutes. Chill eggs in ice bath, then peel eggs.

Cut eggs in half. Remove yolks and placein a large mixing bowl. Set whites aside. Crush yolks and add garlic mayo, mustard, 1/2 tablespoon salt, hot sauce and pepper. Mix well.

In another mixing bowl add flour, panko, 3 tablespoons salt, paprika and cayenne and mix well.

Dredge whites of eggs in egg wash, then place in flour mixture.

Fry egg whites at 370 degrees F for about 3 minutes, or until golden brown. Place fried eggs on a paper towel to soak up any excess oil.

To serve, place fried egg halves on plate and pipe in filling. Top each egg with 1 teaspoon caviar and finish each with a pinch of truffle salt. Garnish plate with micro greens.

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Peanut Butter Blossoms 

“Cookies and cakes have been a Christmas treat for centuries. But after two Minneapolis flour millers shaped and embellished tradition, holiday baking was never the same again.” – Tom Webb Pioneer Press from his article 12 Days of Minnesota Christmas: Craving Christmas cookies? Thank Betty Crocker

Enjoy one of my favorite Christmas Cookie!

Peanut Butter Blossoms 


Make 48 cookies 

  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup Butter, softened
  • 1/2 cup peanut butter
  • 1 large Egg
  • 1 teaspoon vanilla 
  • 1/4 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 cup sugar 
  • 48 milk chocolate candy kisses, unwrapped

Heat oven to 375°F.

Combine 1/2 cup sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed until light and fluffy. Add egg, vanilla and salt; continue beating until well mixed. Add flour and baking soda; beat at low speed, scraping bowl often, until well mixed.

Shape dough into 1-inch balls. If dough is too soft, refrigerate 30-60 minutes. Roll balls in 1/4 cup sugar. Place 2 inches apart onto ungreased cookie sheets.

Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie. Remove to cooling racks.

Apple Sangria 

It’s a tasty pre-dinner drink. I made this for the adults in my family for Thanksgiving. Very light and refreshing! 


Apple Sangria 


  • 1 bottle (750ml) White Wine
  • 1 bottle/can (12 oz.) Ginger Ale – or you can use champagne or club soda or sparkling water for bubbly
  • 1 large Granny Smith Apple
  • 1 large Red Apple

Simply add the apple to bottom of your pitcher and fill with both the wine and ginger ale.  Into the refrigerator and serve cold.