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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