Recipe courtesy of Katie Lee Biegel
Fully Loaded Fried Deviled Eggs
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- Level: Intermediate
- Total: 1 hr 20 min (includes cooling time)
- Active: 55 min
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 257
- Total Fat
- 22 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 124 mg
- Sodium
- 169 mg
I've said it before, I'll say it again: it's not a party at my house without deviled eggs. I have made so many different iterations of the classic recipe, and I thought, what could make them any better? Frying them? Why not?! There is something shockingly light about these and the added crunch of the breading plays so nicely with the creamy yolk.
- Level: Intermediate
- Total: 1 hr 20 min (includes cooling time)
- Active: 55 min
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 257
- Total Fat
- 22 g
- Saturated Fat
- 3 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 124 mg
- Sodium
- 169 mg
Ingredients
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Directions
Special equipment:
a deep-fry thermometer- Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower 12 eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites on a paper towel-lined plate and set aside. Blitz the yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, relish, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary. Add the celery and pulse for 5 seconds.
- Transfer the mixture to a resealable plastic bag. Seal the bag and place in the fridge while you fry the egg whites.
- Heat several inches canola oil in a Dutch oven to 350 degrees F. (There should be enough oil for the egg whites to be fully submerged).
- Prepare a dredging station: Add the flour to the first bowl, beat the remaining 3 eggs in the second bowl then mix together the panko and cheese in the third bowl. Sprinkle each with salt and pepper.
- Pat the egg whites dry, then dredge half in the flour, dusting off any excess. Dip into the eggs, then evenly coat in the breadcrumb mixture. Place in the hot oil and fry until golden brown on all sides, 3 to 4 minutes. Remove using a slotted spoon to a paper towel-lined plate. Repeat with the remaining egg halves.
- Remove the yolk filling from the fridge and snip off the end of the bag using a pair of scissors. Pipe the filling into each egg half. Garnish with a sprinkling of chives, a piece of bacon and light dusting of paprika.
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