Fried Deviled Eggs with a Surprise with Chef Deborah Lee Walker
There’s no room for the traditional deviled egg in the DelmarvaLife Kitchen today.
Personal Chef Deborah Lee Walker shows us how to fry deviled eggs.
Fried Deviled Eggs with A Surprise
- 14 large eggs
- 1/3 cup mayonnaise, plus 1 tablespoon
- 1 tablespoon rice vinegar
- 2 teaspoons Dijon mustard
- kosher and freshly ground black pepper to taste
- canola oil for frying
- 2/3 cup all-purpose flour
- 2 cups plain panko bread crumbs
- 1 cup crabmeat, picked for shells and cartilage
- Old Bay Seasoning as a garnish
1. Bring a large pot of water to a gentle boil and carefully lower the eggs. Allow
water to return to a hard simmer. Once the water is simmering, cook 1 dozen
eggs for 12 minutes. Place the eggs in a bowl of ice water. Peel the eggs, cut
them in half and separate the whites from the yolks.
2. Transfer the yolks to a medium bowl. Add the mayonnaise, vinegar, mustard,
and salt. Using a hand-held blender, blend the ingredients until the filling is
smooth and does not have any lumps. Transfer the yolk mixture to a piping bag
fitted with a tip of your choice. Refrigerate until ready to use.
3. Fill a large heavy-bottomed pot with 2 inches of oil, attach a deep-frying
thermometer and heat to 350 degrees. Place the flour on a plate and season with
salt and a few grinds of pepper. Crack the remaining 2 eggs into a shallow dish
and beat with 2 teaspoons water. Place the panko on another plate. Line a third
plate with paper towels.
4. Roll the egg whites in the flour, then dip in the egg wash, and coat in the panko.
Double dip the base of the egg in the egg and panko twice, this will ensure an
5. Fry just until the eggs turn a golden-brown color. Place cooked eggs on a
cooling rack and apply a light dusting of salt.
6. Fill fried eggs with crabmeat and pipe yolk mixture on top. Garnish with Old