RECIPE
Fried Deviled Eggs
Ingredients
- 10 large eggs
- 1 cup dukes mayo
- 1lb plain soften cream cheese
- 2 tbsp chula hot sauce
- 3 tbsp white vinegar
- 1/4 cup dijon mustard
- kosher salt to taste
- Dredge Mixture:
- 2 cups all purpose flour
- 2 cups panko bread crumbs
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp cracked black pepper
- 6 floz egg wash
- 3 floz liquid egg
- 3 floz whole milk
- Pecorino Romano (Garnish)
Instructions
- Add the eggs to boiling water in a large saucepan. Boil for at least 10 minutes.
Remove the eggs from the pot and add to ice water. Chill for at least 1 hour or until completely cooled. - Peel the eggs and discard the shells. Cut egg, lengthwise & scoop the yolks out into a food processor. Lay the egg whites upwards on a flat surface.
- Add the mayonnaise, cream cheese, hot sauce, vinegar, & dijon to the egg yolks. Blend until smooth. Check for seasoning and adjust as needed
- Place yolk mixture in a piping bag fitted with a star tip & set aside
- For the dredge: Add the flour to a small mixing bowl. In a separate bowl, combine the panko bread crumb with the onion powder, garlic powder, & cracked black pepper. Whisk the eggs & milk together until fully incorporated.
- Dredge the egg whites first in the flour, then the egg wash, finishing in the seasoned panko bread crumb. Set each egg on a wired rack over a baking/sheet tray
- In a pre-heated 350F fryer, carefully added each egg & fry until golden brown.
- Remove the eggs & place on the wire rack. Season each egg with the pecorino Romano.
- Once the eggs have completely cooled, evenly pipe the egg mousse onto each egg half.
- Garnish with minced chives & additional pecorino.