Deep-fried deviled eggs
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 20
Complexity: easily
Servings: 20
Nutritional value per serving:
Calories 152, total fat 12 G., saturated fats 2 G., proteins 4 G., carbohydrates 5 G., fiber 0 G., cholesterol 113 mg, sodium 115 mg, sugar 0 G.
Calories 152, total fat 12 G., saturated fats 2 G., proteins 4 G., carbohydrates 5 G., fiber 0 G., cholesterol 113 mg, sodium 115 mg, sugar 0 G.
These deep-fried deviled eggs offer a contrasting combination of crispy skin and creamy filling. To make them, hard-boiled egg whites are coated in breadcrumbs and fried in oil until crispy. This step alone elevates this classic appetizer several notches. Then, follow the classic recipe: fill the fried egg whites (warm or cooled) with a beaten yolk filling and garnish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon distilled white vinegar
- 2 teaspoons mustard
- Vegetable oil, for deep-frying
- 0.5 cups flour
- 1 and 1/4 cups panko breadcrumbs
- Paprika and pickled jalapeño rings, for serving
- Special equipment: pastry bag with a simple round tip, deep-fry thermometer
We recommend
Recipes with similar ingredients: eggs, breadcrumbs, pickled cucumber
Cooking the dish according to the recipe:
- Bring water to a boil in a large saucepan and carefully lower 10 eggs. Set a timer for 12 minutes. Bring to a boil again, then reduce the heat. When the eggs are done, drain and immediately transfer them to a bowl of ice water. Let them sit for 10 minutes. Peel the eggs, halve them, and separate the whites from the yolks.
- Place the yolks in a medium bowl. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Whisk until smooth, then whisk vigorously to break up any large lumps. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Refrigerate until ready to use.
- Pour 2 inches of vegetable oil into a large, heavy-bottomed saucepan, attach a deep-frying thermometer, and heat the oil to 350°F (175°C). Place the flour on a plate and mix with 1/2 teaspoon of salt and black pepper to taste. Crack the remaining 2 eggs into a shallow bowl and lightly beat them with 1/4 cup of water. Place the breadcrumbs on another plate. Line a third plate with paper towels.
- Roll the egg whites in flour, then dip them in the egg, let the excess drip off and roll them in breadcrumbsFry the egg whites, a few at a time, stirring occasionally, until golden brown, 2-3 minutes. Transfer the fried egg whites, convex side up, to a paper towel-lined plate and sprinkle with salt while still hot.
- Turn the egg whites over, fill them with the yolk mixture, sprinkle with paprika, and garnish with jalapeño. You can fill them with either warm or cooled fried whites.
Categories:
Similar recipes
