Crispy Delights: Chef Bryan Woolley’s Irresistible Deep Fried Deviled Eggs Recipe
Indulge your taste buds with a tantalizing twist on a classic favorite! Chef Bryan Woolley presents a mouthwatering recipe that takes deviled eggs to a whole new level of crispy perfection. Get ready for a delightful explosion of flavors and textures with every bite of these Deep Fried Deviled Eggs.
Ingredients
10 hard-boiled Oakdell eggs
1/4 cup mayonnaise
1 tbsp horseradish brown mustard
1 tsp soy sauce
1 cup flour
2 Oakdell eggs (for coating)
2 cups panko bread crumbs
1/4 cup finely diced dill pickles
1/4 cup finely diced dill jalapeños
4-5 slices of pancetta
Fresh dill and pomegranate seeds for garnish
Oil for deep frying
Instructions
1
Peel hard-boiled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl; set the egg whites aside.
2
To the yolks, add mayonnaise, horseradish brown mustard, soy sauce, salt, and pepper. Mix until creamy and smooth. Set aside.
3
Preheat oil to 350 degrees for deep frying.
4
Whisk the two Oakdell eggs in a bowl; set aside.
5
Dredge the hard-boiled egg whites in flour, ensuring to knock off any excess. Dip in the whisked eggs and dredge in panko bread crumbs.
6
Deep fry until golden, then remove from the oil and set aside.
7
Cut pancetta into small pieces and deep fry until crispy.
8
Spoon or pipe the yolk mixture into the deep-fried egg whites.
9
Garnish with finely minced dill pickles, jalapeños, fried pancetta, fresh dill, and a couple of pomegranate seeds.
Tags:
@chefbryanwoolley#CrispyDeviledEggs#DeliciousDishes#EasyRecipes#EggLoversDelight#FlavorfulBites#FoodieFavorites#GourmetEats#PartyAppetizersChefBryanhomecookingOakdellEggs
chefbryan
