Haven’t fried a deviled egg before?
You’re in for a treat.
In the South, makingdeviled eggscan be considered a competitive sport.
Credit: Victor Protasio; Food Styling: Melissa Gray; Prop Styling: Ginny Branch
Ditch the cold classic in favor of these Spicy Fried Deviled Eggs.
These fried eggs are best eaten warm, but you could make some parts of the recipe in advance.
Chill up to one day.
The filling can be chilled in a ziplock bag up to one day.
Then, you’ve got the option to assemble and fry the eggs just before serving.
Carefully lower 8 of the eggs into water using a slotted spoon.
Meanwhile, fill a large bowl with cold water and ice.
Immediately transfer boiled eggs to ice water; chill 15 minutes.
Heat oil in a medium-size Dutch oven over medium-high until oil reaches 350F.
Meanwhile, cut boiled eggs in half lengthwise.
Carefully remove yolks; place in a medium bowl.
Set aside egg white halves.
Transfer mixture to a ziplock plastic bag; seal and set aside.
Place flour in a shallow dish.
Whisk remaining 2 eggs in a second shallow dish.
Place panko in a third shallow dish.
Working with 1 egg white half at a time, dredge in flour, gently shaking off excess.
Dip in beaten eggs, letting excess drip off; dredge in panko.
Transfer to a rimmed baking sheet lined with paper towels to drain.
Sprinkle evenly with Creole seasoning and remaining 14 teaspoon salt.
Snip a hole in tip of plastic bag with egg yolk mixture.
Pipe about 1 tablespoon egg yolk mixture onto each fried egg white half.
Sprinkle with paprika, and transfer to a serving platter.
