Deviled eggs are one of those classic party appetizers that’s always a crowd-pleaser. But Katie Lee Biegel just flipped the deviled egg on its head and made it less of a classic appetizer and more of a showstopper. Her Fully Loaded Fried Deviled Eggs are crispy, savory, and so addicting that your fellow holiday party guests won’t be able to stop eating them.
To make this appetizer, first, hard boil your eggs. Biegel suggests lowering each egg into already boiling water using a ladle. “That creates a vacuum and makes it a lot easier to peel the shell off of them,” Biegel said in a clip from Food Network’s The Kitchen.
When your eggs are cool, cut them each in half the long way and remove the yolk. Then, set up your batter station with flour, whisked eggs, and panko crumbs with grated romano cheese mixed in, dipping your egg white halves in each one before lowering them into hot oil using a wire spider.
While the egg whites are frying, place the cooked yolks into a food processor with mayonnaise, yellow mustard, capers, lemon zest, grated garlic, and sweet pickle relish. Biegel likes to top her filling off with a bit of minced celery for crunch before loading it into a piping bag.
Finally, take your fried eggs out of the oil and let them cool on a paper towel before piping each one with that delicious filling. Dust each one with a bit of paprika and top with green onions and bacon bits before loading them up on your favorite tray to bring over to your friend’s house.
Grab the full recipe here and get ready to wow the crowd with these Fully Loaded Fried Deviled Eggs. They’re about to become your new go-to appetizer recipe.
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