Fried Devil Eggs

This recipe is perfect for Easter or any occasion that calls for a delicious and eye-catching appetizer. The crispy outer shell of the egg pairs perfectly with the creamy, tangy filling that is loaded with pickles and mustard flavors.

INGREDIENTS

• 6 extra large eggs
• Frying oil
• 1/2 cup mayo
• 1 tbs Dijon mustard
• 1 tbs finely chopped dill pickles
• 2 tsp Tony Chachere’s original seasoning
• Flour
• 1 beaten egg
• Panko bread crumbs
• 1 jalapeño, thinly sliced

DIRECTIONS

1. Bring a small pot of water to a boil. Add eggs and cover the pot with a lid. Reduce heat to low and continue cooking for 13 minutes.

2. Remove eggs from the pot and transfer them to a bowl with ice water.

3. While the eggs are cooling, prepare the topping. Combine mayo, mustard, dill pickles, and seasoning in a bowl.

4. Peel the eggs and cut them in half. Take out yolks and put them in the bowl with the other ingredients. Stir to combine.

5. Heat the frying oil in a pan over medium-high heat.

6. Coat egg whites in flour, then dredge in beaten egg, and coat in panko bread crumbs.

7. Fry until golden brown, then remove and place on paper towel to drain grease.

8. Place the filling in a ziplock baggie and cut the corner off. Squirt filling onto each fried egg.

9. Garnish with sliced jalapeños and enjoy your delicious Fried Devil Eggs!

Notes

Be careful when frying the eggs, as hot oil can cause serious burns.