You can't miss out on our delectable Crispy Deviled Eggs, a delightful twist on a classic favorite. These perfectly boiled eggs are halved and filled with a creamy, tangy yolk mixture enhanced with a hint of mustard and a touch of paprika. Each egg is then lightly breaded and fried to golden perfection, providing a satisfying crunch with every bite. Garnished with a sprinkle of chili crisps and candied bacon, these deviled eggs are the perfect blend of creamy, tangy, and crispy. Ideal for appetizers or sharing, they promise to be a crowd-pleaser at any gathering.
INGREDIENTS
- 12 hard-boiled eggs, peeled. – SGC# 192989
- 1 cup flour – SGC#
- 3 eggs – SGC# 192989
- 1 cup panko breadcrumbs – SGC# 057364
- 4 tablespoons mayonnaise – SGC# 123527
- 2 tablespoons pickle relish – SGC# 218364
- 2 tablespoons mustard – SGC# 125872
- 1 teaspoon hot sauce – SGC# 088413
- Walker Farms Bacon for topping – SGC# 215123
- 1 tbsp chili crisp – SGC# 556883
- Chopped cilantro garnish – SGC# 193202
- salt – SGC# 052100
- pepper – SGC# 191565
- Restaurant Marketplace paprika – SGC# 191402
INSTRUCTIONS
- 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 & serve