Show Stopper Deviled Eggs

by on February 28, 2016 » Add more comments.
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Ingredients

  • Six hard boiled eggs
  • 1 C flour
  • 2 beaten eggs (in small cup)
  • 1 C Panko bread crumbs
  • Paprika for garnish afterward
Yolk Mixture

  • 2 TBL Miracle Whip
  • 1 TBL Dijon mustard
  • 1 TBL relish
  • 1 tsp Sriracha
  • pinch of salt
  • pepper to taste

Step by Step

  1. Cut six hard boiled eggs in half
  2. Remove yolks
  3. Put yolks in a bowl and set aside.
  4. Dip the halved whites in egg, then flour, then egg, then Panko bread crumbs
    – let them rest for about two minutes before frying so that crumbs will stay on the egg better during the fry process.
  5. Put in hot canola oil – about 360ยบ – Done when brown (about 3-5 minutes)
  6. Crush the yolks with a fork in a mixing bowl, then add Yolk Mixture ingredients from above
    – You can add all at once, and then mix to incorporate
  7. Put yolk mixture into piping bag (I use a baggie with the tip cut off of it)
  8. Pipe mixture into fried egg whites
  9. Sprinkle with paprika

Above is my take on the recipe video shown above.

View more recipe videos by Tasty BY CLICKING HERE.


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2 Responses to Show Stopper Deviled Eggs

  • Jennifer J Kuhlman says:

    How long do I deep fry the eggs?? In the video you show dipping in flour then egg, Not egg flour egg like the directions say. I want to do it correctly.

    • Robert Andrews says:

      Jennifer, Fry the eggs just till the Panko crumbs are golden. The video is from “Tasty” YouTube channel. They have a lot of really cool videos. I usually put my own twist on their recipes. For example, I always go egg, flour, egg, Panko because I think the crumbs stick better. Also, if you let them sit for about two minutes after the bread crumb dip, they will stick even better. Otherwise, sometimes the breading seems to flake off. I’ve changed my recipe page to give more instructions. My pages are frequently just for my reference so that I don’t forget ideas, but I am always excited when people come to my web page. Thanks for the feedback.

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