French Fried Deviled Eggs Recipes

FRIED DEVILED EGGS

Steps:

• Bring a large pot of water to a boil and gently lower 10 of the eggs into the water. Set a timer for 12 minutes. Bring back to a boil, then reduce the heat to a vigorous simmer. When the timer goes off, drain and immediately place the eggs in a bowl of ice water. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks.
• Transfer the yolks to a medium bowl. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper. Mash with a whisk until combined, then whisk vigorously to smooth out any big lumps. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Refrigerate until ready to use.
• Fill a large heavy-bottomed pot with 2 inches of oil, attach a deep-frying thermometer and heat to 350 degrees F. Put the flour on a plate and season with 1/2 teaspoon salt and a few grinds of pepper. Crack the remaining 2 eggs into a shallow dish and beat lightly with 1/4 cup water. Put the panko on another plate. Line a third plate with paper towels.
• Roll the egg whites first in the flour, then dip in the egg wash and coat in the panko. Fry in 2 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Drain on the paper towel-lined plate round-side up and sprinkle with salt while hot.
• Turn the egg whites over, fill with the yolk mixture and top with the paprika and jalapenos. (The fried eggs can be filled and served anywhere from warm to room temperature.)

FRENCH ONION DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, onion dip, milk and mustard; mix well. , Pipe or stuff into egg whites. Sprinkle with paprika if desired. Refrigerate until serving.

DEEP-FRIED DEVILED EGGS RECIPE BY TASTY

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!

FRENCH FRIED DEVILED EGGS

Steps:

• Cut eggs in half lengthwise.
• Remove yolks and mash them with a fork.
• Add Worcestershire sauce, dry mustard, salt, pepper, Tabasco sauce, relish and mayonnaise; blend well.
• Stuff the egg whites with the mixture, put the eggs back together and hold with toothpicks.
• Dip the eggs into 2 beaten egg yolks, then flour and breadcrumbs.
• Fry in deep fat until golden brown.
• Drain eggs on brown paper and remove toothpicks.
• Sprinkle Parmesan cheese on the eggs while they are still piping hot.

DEVILED EGGS WITH CREME FRAICHE

Steps:

• Place eggs in a saucepan. Completely cover with cold water. Bring to boil over medium-high heat. Boil 2 minutes; let them for twelve minutes. Rinse with cold water to stop cooking. Cool completely. Peel; slice in half crosswise; separate yolks from whites. Trim bottom of whites so they don't wobble. Set aside.
• Place yolks in a sieve over a medium bowl; press through with a spoon. Mix in mayonnaise, creme fraiche, and Dijon; season with salt and pepper. Transfer to a pastry bag fitted with a medium star tip (Ateco #35). Pipe into egg-white cups; set aside.
• In a small bowl, combine chopped chives, parsley, and tarragon. Snip some fennel or dill over eggs; arrange remaining fennel or dill on serving plate, and place eggs on top. Garnish egg with chopped herb mixture, and serve.

FRENCH FRIED DEVILED EGGS

Steps:

• 1. Cut 6 hard boiled eggs lengthwise and remove yolks. In a small mixing bowl, add yolks and all ingredients except for the raw egg yolks. (that's for dipping)
• 2. Prepare deviled eggs my stuffing 6 egg whites. Sprinkle paprika on top. Take the other 6 egg whites and top the filled ones. Secure closed with toothpicks.
• 3. Beat egg yolks in a small bowl. In a shallow bowl add 1 c. flour (to dredge) and 1c. bread crumbs in another bowl to redredge.
• 4. Dip eggs in egg yolks, dredge in flour, shake it off, then dredge in bread crumbs. Deep fat fry until golden brown. Drain eggs on brown paper to rid them of excess grease; remove toothpicks.
• 5. Serve these deviled eggs in creole sauce, or serve them on a bed of spinach or any other cooked greens.