DEEP-FRIED DEVILED EGGS RECIPE BY TASTY
Here's what you need: hard-boiled eggs, flour, eggs, panko breadcrumbs, oil, mayonnaise, pickle relish, mustard, hot sauce, salt, pepper, paprika
Provided by Claire Nolan
Categories Appetizers
Yield 24 servings
Number Of Ingredients 12
Steps:
- Heat cooking oil for deep-frying in a medium-size pan over medium heat.
- Cut the hard-boiled eggs in half lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.
- Coat the cooked egg white in flour, eggs, and panko bread crumbs. Carefully place eggs into the hot oil.
- Fry for 2-3 minutes, flipping halfway through.
- Remove from pan and drain excess oil on a paper towel.
- Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth.
- Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white and dust with paprika.
- Enjoy!
Nutrition Facts : Calories 121 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
CLASSIC SAVORY DEVILED EGGS
Hard-cooked eggs are stuffed with a creamy blend of mayonnaise, Dijon mustard and rice wine vinegar. Fresh dill and garlic powder add a delightful flavor.
Provided by Jeff Sikes
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 1 g, Cholesterol 189.5 mg, Fat 12.3 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 191.7 mg, Sugar 0.5 g
PARMESAN PROSCIUTTO DEVILED EGGS
Make and share this Parmesan Prosciutto Deviled Eggs recipe from Food.com.
Provided by melrenee72
Categories < 4 Hours
Time 1h10m
Yield 12 eggs, 12 serving(s)
Number Of Ingredients 4
Steps:
- Carefully place the eggs in a medium saucepan and cover with cold water. Cover the pan and bring to a boil over medium-high heat. Allow to boil for 3-4 minutes. Keeping the pan covered, remove the egg from the heat and allow to rest in the hot water and steam for 20 minutes. Drain and rinse in cold water until lukewarm.
- Meanwhile, slice the prosciutto into pieces that are 1/4″ wide and about 1/2″ long. Cook in a skillet over medium until browned and crispy.
- Whisk the prosciutto into the Parmesan cheese and mayonnaise. Cover and refrigerate until ready to use.
- When the eggs are cooled, carefully peel them and slice in half lengthwise. Scoop out the yolks and mash them into the mayonnaise.
- Transfer the yolks to a pastry bag fitted with a large tip or a plastic bag with one corner cut out, and pipe the filling into the egg whites. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 63.8, Fat 4.6, SaturatedFat 1.4, Cholesterol 96.1, Sodium 102.2, Carbohydrate 1.4, Sugar 0.4, Protein 4
EGGS BAKED IN CRISPY PROSCIUTTO BASKETS
Steps:
- Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
- Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.
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