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Gear Up for Game Day with Deep Fried Deviled Eggs

Put a new twist on deviled eggs with this gameday standout recipe from Executive Sous Chef Krista Stone, Revolve Kitchen + Bar at Hotel Derek, A Destination Hotel (Houston, TX)

Deep Fried Deviled Eggs with Chorizo

·         6 eggs, hard cooked and peeled
·         ¼ c all purpose flour
·         2 eggs, raw and whisked until smooth
·         1/3 c panko breadcrumbs
·         ¼ lb. Chorizo
·         1/4 cup mayonnaise
·         1 teaspoon dijon mustard
·         3/4 teaspoon lime juice
·         pinch of salt
·         fresh ground black pepper
·         pinch of cumin
·         cilantro, chopped fine
1.     Heat a small deep fryer to 350 degrees or use a medium sauce pot filled 2/3 of the way with

        canola oil on medium-high heat.
2.     In a small saute pan, cook the crumbled chorizo fully and drain the fat.
3.     Coat the peeled, hardboiled eggs with a light dusting of all purpose flour, then dip in the egg

        mixture. Finally, coat with the breadcrumbs evenly.
4.     Fry the coated eggs in the hot oil until golden brown.
5.     Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small

        mixing bowl. Mash yolks with fork then stir in mayonnaise, mustard, and lime juice.
6.     Mash and stir all ingredients together until smooth.
7.     Spoon a little bit of the mixture into each egg white half, dividing mixture as evenly as possible

        between the eggs. You could also use a piping bag with a star tip for an extra fancy look!
8.     Top yolk mixture with a little cooked chorizo and garnish with the chopped cilantro. Serve

        immediately or refrigerate until ready to serve.

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