Deep Fried Deviled Eggs

Ingredients

• 6 Eggland’s Best Eggs, hard-boiled, cooled and peeled
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon sweet Asian chili sauce
• 1/2 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
• 1/2 cup flaked unsweetened coconut
• 1/3 cup all purpose flour
• 1 Eggland’s Best Egg (lightly beaten with 1-teaspoon water)
• 1 scallion (finely chopped)

Instructions

1. 1

   Slice hard-boiled eggs in half lengthwise.

2. 2

   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.

3. 3

   Heat 3-inches of vegetable oil to 350°F.

4. 4

   In another bowl, mix panko and coconut.

5. 5

   Dredge each egg white half in flour. Dip in egg wash to coat and then dredge in panko-coconut mixture.

6. 6

   Fry for 2 to 3 minutes or until golden brown and crispy. Drain on paper towels.

7. 7

   Pipe or spoon yolk mixture into hollows of egg whites.

8. 8

   Arrange on serving platter. Sprinkle with parsley and scallions.