CRUNCHY AIR-FRIED DEVILED EGGS
Step up your deviled egg game with this recipe that adds a crispy exterior to that creamy filling everyone loves and expects.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 27m
Yield 6
Number Of Ingredients 10
Steps:
- Cut eggs in half lengthwise and put yolks in a small bowl. Add mayonnaise, mustard, chili powder, salt, and pepper. Mash with a fork until smooth. Set filling aside.
- Place flour in a small bowl. Beat egg and hot sauce together in a separate bowl. Place panko in a third bowl.
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Rinse the egg whites and place on a clean work surface. Drop in the bowl of flour; toss until coated. Dip into the beaten egg and then in the panko.
- Place breaded egg whites in the air fryer basket. Spray tops with cooking spray. Cook for 3 minutes. Flip and spray tops with more cooking spray. Cook for 4 minutes more.
- Place the egg whites on a serving tray and spoon yolk mixture into the centers.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 31.8 g, Cholesterol 244.7 mg, Fat 11 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 2.7 g, Sodium 312.1 mg, Sugar 0.8 g
DEEP-FRIED DEVILED EGGS RECIPE BY TASTY
Here's what you need: hard-boiled eggs, flour, eggs, panko breadcrumbs, oil, mayonnaise, pickle relish, mustard, hot sauce, salt, pepper, paprika
Provided by Claire Nolan
Categories Appetizers
Yield 24 servings
Number Of Ingredients 12
Steps:
- Heat cooking oil for deep-frying in a medium-size pan over medium heat.
- Cut the hard-boiled eggs in half lengthwise. Gently separate the cooked egg white from the yolk and remove to a medium bowl.
- Coat the cooked egg white in flour, eggs, and panko bread crumbs. Carefully place eggs into the hot oil.
- Fry for 2-3 minutes, flipping halfway through.
- Remove from pan and drain excess oil on a paper towel.
- Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks and mash until smooth.
- Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white and dust with paprika.
- Enjoy!
Nutrition Facts : Calories 121 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
FRIED DEVILED EGGS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 44m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
- Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
- Heat oil in a deep-fryer to 350 degrees F.
- In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
- Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.
FRIED DEVILED EGGS
A mixture of panko breadcrumbs and Parmesan cheese creates a fried crispy coating for the whites of these deviled eggs. The first bite is crunchy while the familiar creaminess of the dill-spiked filling and the softness of the egg white make for an interesting take on this traditional Southern deviled egg hors d'oeuvre.
Provided by Southern Living Editors
Time 35m
Number Of Ingredients 15
Steps:
- Cut each egg in half along the long side. Carefully remove the yolks to a small mixing bowl, saving the halves of egg white on a separate plate.
- To the egg yolks add the mayonnaise, fresh dill, apple cider vinegar, Dijon mustard, 1/2 tsp. salt, a pinch of ground pepper, and hot sauce. Use a fork to combine these ingredients until entirely combined. Place mixture into a piping bag and set aside.
- Heat 1 1/2 inches of oil in a Dutch oven or heavy-bottomed pot to between 350°F and 360°F on a deep-fry thermometer.
- Place flour in a small bowl. In another bowl, beat together raw eggs until smooth. In a third bowl, mix together panko breadcrumbs, Parmesan cheese, 1/4 tsp. salt, a pinch of ground pepper, and cayenne.
- Take each egg white half and dredge it in flour, gently shaking off the excess before dipping it in the beaten egg. Lift the egg white from the beaten egg and allow to drip until the excess liquid has fallen off. Finally, dredge in the panko breadcrumb mixture.
- Fry the coated egg whites in the prepared oil until golden brown. Remove to a paper towel-lined plate.
- Allow the fried egg whites to cool slightly before piping in the egg yolk mixture. Garnish deviled eggs with fresh dill and a sprinkling of paprika.
FRIED DEVILED EGGS
Crunchy and creamy join forces to make an upgraded deviled egg that will upend your usual backyard BBQ fare. Fried hard-boiled egg whites are filled with a tangy egg yolk filling: think Scotch egg (a soft-boiled egg encased in sausage and then breaded and deep-fried) meets deviled egg. It's an addictive mashup with the perfect spicy touch, thanks to pickled jalapeno.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 20 deviled eggs
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and gently lower 10 of the eggs into the water. Set a timer for 12 minutes. Bring back to a boil, then reduce the heat to a vigorous simmer. When the timer goes off, drain and immediately place the eggs in a bowl of ice water. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks.
- Transfer the yolks to a medium bowl. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper. Mash with a whisk until combined, then whisk vigorously to smooth out any big lumps. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Refrigerate until ready to use.
- Fill a large heavy-bottomed pot with 2 inches of oil, attach a deep-frying thermometer and heat to 350 degrees F. Put the flour on a plate and season with 1/2 teaspoon salt and a few grinds of pepper. Crack the remaining 2 eggs into a shallow dish and beat lightly with 1/4 cup water. Put the panko on another plate. Line a third plate with paper towels.
- Roll the egg whites first in the flour, then dip in the egg wash and coat in the panko. Fry in 2 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Drain on the paper towel-lined plate round-side up and sprinkle with salt while hot.
- Turn the egg whites over, fill with the yolk mixture and top with the paprika and jalapenos. (The fried eggs can be filled and served anywhere from warm to room temperature.)
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- Place parchment paper on the bottom of a baking sheet. Lay chicken skins out flat then place another piece of parchment paper on top, then another baking sheet on top of that. Place in oven and bake for 35 to 45 minutes. Remove when skin is golden brown and crispy. Transfer to a paper towel-lined plate to drain grease.
- Slice deviled eggs in half. Carefully remove the yolks and place in a large bowl. Add the mayo, mustard, and pinch of salt. Using a fork, mash the yolks and stir them together until there are no large lumps.
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- Add the mayonnaise, mustard, vinegar, dill, and salt to the bowl with the yolks and stir well to combine, mashing the yolks as you stir. When the mixture is mostly smooth, spoon it evenly into the egg whites. Spray the deviled eggs lightly with avocado spray or any non-stick cooking spray.
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- Bring a large pot of water to a boil over high. Using a slotted spoon or strainer, carefully lower eggs into boiling water. Boil 12 minutes. Drain and immediately plunge eggs into a bowl of ice and water to stop the cooking process. Cool completely, about 20 minutes. Peel eggs; discard shells.
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- Separate the yolks from the eggs, transferring the yolks to a medium sized mixing bowl. Stir in the mayonnaise, relish, mustard, Cajun seasoning and hot sauce. whisk everything together until evenly combined and smooth. Cover, and refrigerate until ready to use.
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- Bring a large pot of water to a boil over high. Carefully lower 12 of the eggs into water using a slotted spoon or steamer basket. Cook 10 minutes. While eggs are boiling, fill a large bowl with cold water and ice. After eggs have cooked, immediately transfer to ice water bath, and let stand 15 minutes.
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