Deep Fried Deviled Eggs
A crispy twist on deviled eggs.
Ingredients
- 6 Eggland’s Best Eggs, hard-boiled, cooled and peeled
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon sweet Asian chili sauce
- ½ teaspoon curry powder
- 1 tablespoon finely chopped flat leaf parsley, plus additional for garnish
- Kosher salt
- Freshly ground black pepper
- Vegetable oil for deep frying
- 1 cup whole wheat panko bread crumbs
- ½ cup flaked unsweetened coconut
- ⅓ cup all purpose flour
- 1 Eggland’s Best Egg lightly beaten with 1-teaspoon water
- 1 scallion finely chopped
Instructions
- Slice hard-boiled eggs in half lengthwise.
- Press yolks through a strainer into a bowl. Add mayonnaise, lemon juice, chili sauce and curry powder; blend well. Stir in parsley and salt and pepper to taste; set aside.
- Heat 3-inches of vegetable oil to 350°F.
- In another bowl, mix panko and coconut.
- Dredge each egg white half in flour. Dip in egg wash to coat and then dredge in panko-coconut mixture.
- Fry for 2 to 3 minutes or until golden brown and crispy. Drain on paper towels.
- Pipe or spoon yolk mixture into hollows of egg whites.
- Arrange on serving platter. Sprinkle with parsley and scallions.
Nutrition
Calories: 242kcalCarbohydrates: 15gProtein: 8gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 168mgSodium: 207mgPotassium: 142mgFiber: 2gSugar: 2gVitamin A: 322IUVitamin C: 2mgCalcium: 50mgIron: 2mg
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