To shake up the classic dish, deep fry your next batch of deviled eggs. Giving deviled eggs a crunchy texture revamps them into something entirely new. Though submerging them in oil may seem like it'll disrupt the delicate texture, the chef advises frying only the egg whites.
I recommend only deep frying the [hard-boiled] egg white. If you deep fry the entire deviled egg, it can make the filling watery, which isn't optimal for achieving that creamy yolk filling.
To create the coating that will give you the best results, combine flour with a beaten whole egg, and either panko or traditional breadcrumbs. After dredging the hard-boiled egg whites through the coating, the chef drops them into the fryer for about two or three minutes.
I recommend serving right away in order to enjoy the crispy texture! The creamy filling of Dijon mustard, crème fraîche, dill, and mayo provides plenty of flavor, but for a savory boost, parmesan mixed into the coating mixture makes for a delightful twist.
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