Place 6 large eggs in a pot of cold water. Bring to a boil, then remove from heat and cover for 10-12 minutes.
Transfer the eggs to an ice water bath to cool completely. Peel the eggs and cut them in half lengthwise.
Prepare the Filling:
Carefully scoop out the yolks into a bowl. Add mayonnaise, Dijon mustard, hot sauce (if using), salt, and pepper.
Mash and mix until smooth and creamy. Adjust seasoning to taste.
Prepare for Frying:
Coat the Egg Whites: Lightly dust the egg white halves in flour, dip them in the beaten eggs, then coat in panko breadcrumbs.
Ensure the eggs are fully coated for a nice, even crunch.
Fry the Eggs:
In a deep skillet or saucepan, heat about 1 inch of vegetable oil to 350°F (175°C).
Fry the coated egg whites in batches until golden brown (about 2-3 minutes per side).
Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.
Assemble the Deviled Eggs:
Fill each fried egg white with the creamy yolk mixture using a spoon or a piping bag.
Garnish with a sprinkle of paprika and fresh chives or parsley.
Serving and Storage Tips
Serving:
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