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.
Northerly Nosh 