Deep Fried Deviled Eggs

Deep fried deviled eggs take the classic holiday and party appetizer and give it a zesty makeover. Traditional deviled eggs are coated in a spicy breading and deep fried until golden and crispy. take the classic holiday and party appetizer and give it a zesty makeover.

📝 Ingredients

• 12 large eggs
• 1/2 cup mayo, (might need a bit more)
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Slap Ya Mama seasoning
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup all purpose flour
• 1 large egg
• 1/2 cup buttermilk
• 2 tablespoons hot sauce
• 1 1/2 cups panko breadcrumbs, (crushed)
• 2 teaspoons Slap Ya Mama seasoning
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1-2 cups vegetable oil, (for frying)

👨‍🍳 Instructions

1. 1--- Deviled Egg Mixture ---
2. 2In a large pot filled with water, add eggs and bring to a boil over medium high heat.
3. 3Once eggs start to boil, boil for 9 minutes. Let the eggs sit in the hot water for an additional 4-5 minutes.
4. 4Drain, and let eggs cool.
5. 5Peel and cut each egg in half lengthwise removing the yolks and placing them in a medium bowl.
6. 6Mash the egg yolks with a fork. Add the mayo, mustard, and the remaining deviled egg mixture ingredients.
7. 7Place egg mixture in the fridge while deep frying the egg whites.
8. 8--- Crispy Coating ---
9. 9Set up a dredging station with 3 shallow containers.
10. 10In the first container, add flour.
11. 11The second container, add buttermilk, egg, and hot sauce. Whisk together.
12. 12In the third container add breadcrumbs and all the seasonings for the crispy coating.
13. 13Heat oil over medium high heat.
14. 14Dry egg whites with a paper towel, then dip each one into the flour, then into the egg mixture, and then into the breadcrumb mixture.
15. 15Place about 6-8 coated egg whites into the hot oil and deep fry until golden on all sides.
16. 16Remove with a slotted spoon and place on a prepared baking sheet with a wire rack.
17. 17Make sure to work in batches so the oil keeps the perfect temperature.
18. 18Once all the egg whites are deep fried, pipe the filling, or spoon, onto each egg.