These Southern Deviled Eggs Will Be the Hit of Your New Year’s Eve Party – Chicago Tribune

Deviled eggs she The perfect party food. Place a plate of them on the buffet, and you can safely assume they’ll be gone within minutes — that’s the appeal of a good stuffed egg. But if I had a small problem with what I could make using the traditional recipe, it would be this: Hard-boiled eggs could use a little crunch.

Enter: fried eggs. They’ve got the same tangy, velvety filling we know and love, but in the upgrade of all upgrades, they also boast crispy, golden-brown fried egg whites topped with a panko coating giving them that extra crunch they desperately need. The only danger with these deviled eggs is that once you set them up this way, you may never be able to return to the classic game again.

Why you will love it

• Crunchy fried egg whites add texture. A topping of panko breadcrumbs adds a little crunch to traditional eggs for the perfect textural element.
• This fun twist on a classic style is a great showcase. Your guests will be very impressed with this upgrade – it will set your deviled eggs apart from the rest.

The main ingredients in fried eggs

• egg: Use old eggs to peel them easier.
• mayonnaise: It adds volume and creaminess to the filling.
• Dijon mustard: It gives the filling a nice flavour.
• Panko bread crumbs: Combined with all-purpose flour and eggs, panko creates a crunchy crust for fried egg whites.
• Vegetable oil: A neutral oil is ideal for frying egg whites without adding any competing flavors.

Useful trade-offs

• Gluten-free all-purpose flour and panko can be substituted for all-purpose flour and panko breadcrumbs.
• Replace Dijon mustard with whole grain or spicy mustard.
• Add sweet pickle relish to the filling for a Southern twist.
• Add chopped bacon or crispy fried onions for garnish.

Top with caviar for an extra luxurious touch.

Tips for storing and preparing ahead

• Eggs can be hard-boiled, peeled for up to one day, then refrigerated in an airtight container.
• You can also prepare the filling a day ahead, but place it in the refrigerator in a piping bag or in an airtight container with plastic wrap pressed over the surface. Refrigerate the eggs in a separate, airtight container. Leave the filling at room temperature for at least 30 minutes before assembling. Fry and fill the egg white shells when ready to serve.

What to serve with fried eggs

Fried deviled eggs

Makes 12, serves 6

8 large eggs, divided

1/4 cup mayonnaise

2 teaspoons Dijon mustard

1 teaspoon of apple cider vinegar

3/4 teaspoon kosher salt, divided, plus more as needed

1 1/2 cup vegetable or peanut oil for frying

3/4 cup all-purpose flour

A quarter teaspoon of freshly ground black pepper, plus more as needed

1 cup panko bread crumbs

1/4 cup grated Parmesan cheese

1 tablespoon finely chopped fresh coriander (optional)

Paprika, for sprinkling (optional)

1. Place six large eggs in a medium saucepan and add enough cold water to cover the eggs by about 1 inch. Bring the mixture to a boil over high heat. Remove the pot from the heat. Cover it and leave it for 10 minutes. Meanwhile, prepare the ice water bath by filling a large bowl halfway with ice and water.

2. When the eggs are ready, remove them from the hot water. Tap each egg on the counter to break the shell in a few places. Transfer to the ice water bath and let cool for at least 2 minutes.

3. Take the eggs out of the water and peel them. Halve the eggs lengthwise. Carefully remove the yolk and transfer it to a small bowl. Place the egg whites in a single layer on a large plate or baking tray.

4. Use a fork to mash the yolk as well as possible. Add 1/4 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon apple cider vinegar, and 1/4 teaspoon kosher salt. Taste and season with black pepper and more kosher salt as needed.

5. Transfer filling to a small plastic bag or piping bag (pipe first with a 1/2-inch round or star tip if desired). If you are using a plastic bag, cut off one of the bottom corners.

6. Heat 1 1/2 cups vegetable oil in a 10-inch heavy-bottomed skillet over medium-high heat to 350°F.

7. Meanwhile, mix 3/4 cup all-purpose flour, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a wide, shallow bowl using a fork. Beat the remaining two large eggs in a second, wide, flat bowl using a fork. Stir 1 cup panko breadcrumbs and 1/4 cup grated Parmesan cheese together in a third bowl.

8. Use a few egg whites at a time, then dip them in the flour mixture until evenly coated. Next, working with one piece at a time, shake off excess flour and fold in the eggs, then the panko mixture, gently pressing the breadcrumbs into the egg whites until they stick. Back to the plate.

9. Fry four at a time: Add the baked egg whites to the hot oil and fry, turning halfway through, until browned and crispy all over, 1 to 2 minutes. Use a slotted spoon or spider to transfer to a paper towel-lined plate, cut side down. Let it cool to room temperature, about 5 minutes.