French Fried Deviled Eggs Recipes

FRENCH ONION DEVILED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, onion dip, milk and mustard; mix well. , Pipe or stuff into egg whites. Sprinkle with paprika if desired. Refrigerate until serving.

CRUNCHY AIR-FRIED DEVILED EGGS

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.

FRENCH FRIED DEVILED EGGS

Steps:

• Cut eggs in half lengthwise.
• Remove yolks and mash them with a fork.
• Add Worcestershire sauce, dry mustard, salt, pepper, Tabasco sauce, relish and mayonnaise; blend well.
• Stuff the egg whites with the mixture, put the eggs back together and hold with toothpicks.
• Dip the eggs into 2 beaten egg yolks, then flour and breadcrumbs.
• Fry in deep fat until golden brown.
• Drain eggs on brown paper and remove toothpicks.
• Sprinkle Parmesan cheese on the eggs while they are still piping hot.

CRUNCHY DEVILED EGGS

Steps:

• REMOVE egg yolks, reserving egg whites.
• LIGHTLY mash egg yolks in small bowl. Stir in remaining ingredients except for 1/4 cup Crispy Onions.
• SPOON or pipe into egg whites. Garnish with remaining 1/4 cup Crispy Onions and paprika, if desired. Refrigerate until ready to serve.

FRENCH FRIED DEVILED EGGS

Steps:

• 1. Cut 6 hard boiled eggs lengthwise and remove yolks. In a small mixing bowl, add yolks and all ingredients except for the raw egg yolks. (that's for dipping)
• 2. Prepare deviled eggs my stuffing 6 egg whites. Sprinkle paprika on top. Take the other 6 egg whites and top the filled ones. Secure closed with toothpicks.
• 3. Beat egg yolks in a small bowl. In a shallow bowl add 1 c. flour (to dredge) and 1c. bread crumbs in another bowl to redredge.
• 4. Dip eggs in egg yolks, dredge in flour, shake it off, then dredge in bread crumbs. Deep fat fry until golden brown. Drain eggs on brown paper to rid them of excess grease; remove toothpicks.
• 5. Serve these deviled eggs in creole sauce, or serve them on a bed of spinach or any other cooked greens.