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Fried Deviled Eggs

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Only a Southern cook would come up with a technique for battering and frying the same deviled eggs that appear at every picnic and fried chicken dinner throughout the South, and if you think the idea is crazy, hold the criticism till you've tasted the crispy wonders that literally melt in the mouth and make such an unusual luncheon or brunch dish served with country ham biscuits and a congealed salad. Do try to serve these eggs as hot as possible, since they lose much of their savor when allowed to cool."

List of Ingredients

â—¦ 1 dozen large hard-boiled eggs
â—¦ ½ cup mayonnaise
â—¦ 1 tablespoon Dijon mustard
â—¦ 1 tablespoon chopped fresh chives
â—¦ Salt and freshly ground black pepper to taste
â—¦ Peanut oil for deep frying
â—¦ 1 cup all-purpose flour
â—¦ 1 large egg, beaten
â—¦ 1 cup fine bread crumbs


Recipe

Cut the boiled eggs in half lengthwise and place the yolks in a bowl. Add the mayonnaise, mustard, chives, and salt and pepper and mash with a wooden spoon till well blended and smooth. Fill the egg whites with the yolk mixture and set aside.

In a deep fryer, heat about 2 inches of oil to 350° F on a deep-fat thermometer.

Dredge the stuffed eggs lightly in the flour, dip into the beaten egg, and dredge lightly in the bread crumbs. With a slotted spoon, lower the eggs in batches into the hot oil, fry till golden brown, turning once, 3 to 4 minutes, and drain on paper towels. Serve hot.

Makes 6 servings