This is a new and exciting way for me to make deviled eggs, which I absolutely love because the white part of the egg was never my favorite texture. It makes a great presentation and the added crispy crunch is a great addition. My son-in-law Shane saw this on Tasty which was on Facebook and sent it to me…I just had to try it…and am so very glad that I did!
Mayonnaise, Two Heaping Tablespoons
Mustard, Two Teaspoons
Mustard with horseradish, One teaspoon
Tabasco, 1/4 teaspoon
Pepper & Salt to taste
The dredging on the egg whites:
Three eggs beaten with a fork
Two cups of Panko Breadcrumbs
Two cups of Flour
Cover the eggs with two inches of water and bring to a boil over high heat. Liberally salt the water.
When it comes to a full boil, turn off the heat, cover with a lid and let stand for 10 minutes.
Run the eggs under cold water and peal.
Remove the yolks, place in a medium bowl, add the above ingredients
and smash with a fork until completely blended and there are no bumps of egg.
Bring a pan of oil to heat to 350 degrees. Place the whites in flour, three beaten eggs and Panko Bread crumbs.
Run the eggs under cold water, using the back of a small spoon to push up against the shell. The spoon breaks the membrane and it comes off perfectly.
Cut the eggs in half dividing the yolks from the whites.
Make the yolk mixture either using my ingredients, or your favorite way of making it.
Place in the fridge while you fry the whites.
While the oil is heating to 350 degrees, prepare your dipping station.
Flour, three eggs beaten and Panko breadcrumbs
First the white goes into the flour then the egg mixture, and then the Panko
It only takes a few minutes to turn golden brown
Lay on a paper towel to absorb any additional grease
Turn right side up and fill with the deviled egg mixture. If you have a piping bag, it would look really pretty, but people were walking in the door for dinner and I just didn’t have time. Everyone was hesitant about trying them at first…but not one single person didn’t love them!