Deviled Eggs were a staple for my family while I was growing up. Whether my Mom or Grandmother's were making them, I was eating as many as they would let me.
Deep Fried Deviled Eggs is a twist on a southern classic. This is one of the most delicious recipes on meatchurch.com. Not only do we deep fry the eggs, but we also add pickled jalapeños and a touch of hot sauce. Don't worry, these do not come out "hot" or too spicy.
Pro Tip: These do not store well as they get soggy. Not that there will be any leftover. :)
Meat Church How To YouTube Video: https://youtu.be/EliSUYTtD8g
Ingredients:
- 6 extra large eggs
- 2 T mayonnaise
- 2 T dijon mustard
- 2 T finely diced pickled jalapeños (sub pickles)
- 1 T hot sauce (optional)
Dredge
- Meat Church Chicken Fried Breading (sub seasoned flour seasoned with Meat Church Honey Hog)
- 4 eggs beaten
- 1 C flour
- 1 C panko breading
- 2 T freshly grated parmesan (optional)
Garnish
- 1 T cooked bacon, finely chopped
- 1T finely diced chives
Other
- Cooking oil. We prefer peanut.
Hard boil the eggsFill a medium pot half way with water. Bring to a boil. Carefully lower the eggs into the water making sure the eggs are covered by at least an inch of water. Reduce to a simmer and cook for 12 minutes.
Meanwhile prepare an ice bath.
Using a spider strainer, carefully remove the eggs from the water and submerge into the ice batch for 10 minutes which will help the shell separate from the egg.
Crack the shell and peel the egg under running water which also helps the shell separate easier.
Prepare the filling
Slice the eggs in half. Remove the yolks with a spoon and place into a medium bowl. Set the egg whites in the refrigerator.
Add the mayonnaise, mustard and pickled jalapeños into the bowl. Combine and mix thoroughly.
Transfer to a piping or ziplock bag.
Dredge the egg whites
Setup a dredge station with three bowls.
1.) Seasoned Flour
2.) Egg Wash
3.) Panko + Parm
Individually dredge each cooked egg into the flour.
Then transfer to the egg wash, coating thoroughly and letting the excess run off. Then coat it in the panko and parmesan mixture ensuring 100% of the egg is coated.
Prepare the oil & fry the eggs
Fill a cooking pot half way with oil. Heat to 350.
Lower the eggs into the oil. Cook until golden brown which is typically 90 - 120 seconds.
Remove the eggs with a spider.
Place on a wire rack to drain and cool.
Finish the eggs
Pipe the filling into the fried eggs.
Garnish with seasoning, bacon and chives. Enjoy!
