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Fried Deviled Eggs

Who doesn't love Deviled Eggs? Well, a lot of people don't, but we are a big advocate for them. I ran across this recipe from Food Network and couldn't pass it up.


- 12 eggs

- 1/3 C mayo

- 1 TBSP distilled white vinegar

- 2 TSP mustard

- salt + pepper

- vegetable oil (for frying)

- 1/2 C all-purpose flour

- 1 1/4 C panko


- Bring a large pot of water to a boil + gently lower 10 of the eggs into the water. Set a timer for 12 minutes. Bring to a boil, then reduce the heat to a vigorous simmer. When time goes off, drain + immediately place eggs in a bowl of ice water. Let sit for 10 minutes. Peel the eggs, cut them in half + separate the whites from the yolks

- Transfer yolks to a medium bowl. Add the mayo, vinegar, mustard, 1/4 TSP salt + pinch 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 + heat to 350 degrees. Put the flour on a plate + season with 1/2 TSP salt + pinch of pepper. Crack the remaining 2 eggs into a shallow dish + beat lightly with 1/4 C water. Put the panko on another plate. Line a 1/3 plate with paper towels

-Roll the egg whites in flour, then dip in the egg wash + coat in panko. Fry in 2 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Drain on the paper towel-lined plate round-side up + sprinkle with salt while hot

- Turn the egg whites over, fill with the yolk mixture

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