Deep Fried Deviled Eggs - Cowboy Kent Rollins
Servings 8
Ingredients
- 8 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon sweet relish
- 1 tablespoon Kent’s Sweet and Spicy Mustard or dijon mustard
- 4 teaspoons worcestershire sauce
- Salt and pepper to taste
Dredge Mixture
- 1 cup all-purpose flour
- 2 cups Panko breadcrumbs
- ½ tablespoon Kent’s Original Seasoning or all-purpose seasoning
- 1/2 cup grated parmesan cheese
- 2 teaspoons garlic powder
- 4 eggs beaten
- Smoked paprika for sprinkling
Instructions
- Add the eggs to boiling water in a large saucepan. Be sure the eggs are generously covered with water and boil for at least 10 minutes. Remove the eggs from the pot and add to ice water and chill for about 1 hour, or until completely cooled.
- Peel the eggs and discard the shells. Cut the eggs, lengthwise and scoop the yolks out into a bowl.
- To the yolks, mix in the mayonnaise, relish, mustard, worcestershire, and salt and pepper, to taste. Taste the mixture and adjust the ingredients to your suiting. Place in a piping bag and set aside.
- For the dredge: Add the flour in a small bowl. In a separate bowl, combine the Panko, Original seasoning, parmesan cheese and garlic powder. In a third small bowl, add the beaten eggs.
- Dredge an egg into the flour and shake off any excess. Dip the egg into the beaten eggs then generously coat with the Panko mixture. Dip the egg back into the whipped eggs, and again into the Panko mixture. Set onto a wire rack. Repeat with the remaining eggs.
- Add enough fry oil to a Dutch oven or saucepan to fry the eggs and heat to about 350 degrees F. Fry the eggs, a few at a time, for 1 to 2 minutes, or until golden brown. Remove the eggs from the oil and drain on a wire rack. Repeat with the remaining eggs.
- Evenly pipe the yolk mixture on top and in the middle of each egg. Sprinkle with the smoked paprika. Eggs can be served warm, room temperature or chilled.