fried deviled eggs

This recipe features many of our products.

All Bell-View products used are linked below.

INGREDIENTS:

• canola oil, for frying

• 6 large hard boiled eggs

• 3 tbsp. Mayo

• 1 tbsp. Miracle Whip

• 1 tsp. Bell-View Dijon Mustard

• 1 tsp. Bell-View Sweet Onion Mustard

• 2 tsp. Bell-View Select Sweet Relish.

• 1 tsp. Bell-View Dijon mustard

• 1/4 tsp. freshly ground black pepper

• 3/4 tsp. kosher salt, divided

• 1/2 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup panko bread crumbs

• 1/4 cup freshly grated Parmesan cheese

• 1/2 tsp. garlic powder

• 1/8 tsp. cayenne pepper

•  Bell-View Hot Sauce for serving

DIRECTIONS:

1. Heat 1 1/2 inches of oil in a large Dutch oven or heavy-bottomed pot to 360 degrees F (180 degrees C) over medium-high.

2. While oil is heating, cut hard-cooked eggs in half lengthwise, carefully remove yolks, and place in a small bowl. Using a fork, mash together yolks, mayonnaise, relish, Dijon, black pepper, and 1/2 teaspoon of the salt until smooth and combined. Transfer to a piping bag or zip-top plastic bag. Set aside until ready to use.

3. Place flour in a small bowl. In another bowl, place beaten eggs. In a third bowl, mix together panko bread crumbs, Parmesan cheese, garlic powder, cayenne, and remaining 1/4 teaspoon salt. Dredge each egg white half in flour, gently shaking to remove excess flour before dipping it in the beaten eggs. Lift egg white half from beaten egg and allow it to drip until excess liquid has fallen off. Finally, dredge in panko bread crumb mixture. Set aside on a clean plate.

4. Working in 2 batches, fry coated egg whites in hot oil until golden brown, about 30 seconds to 1 minute, adjusting heat as needed to maintain at least 360 degrees F (180 degrees C). Transfer to a paper towel-lined plate.

5. Pipe egg yolk mixture evenly (about 1 tablespoon each) into center divet in fried eggs. Garnish with chives and paprika. Serve warm with hot sauce.

Where to?