| Written By Recipe Coordinator |
This is a crazy new take on the quintessential Deviled Egg recipe! You'll be amazed at how scrumptious these are and how quickly they will vanish. I believe eggs are one of the best and most healthy foods that you can consume. As a matter of fact, China produces the most eggs, at about 160 billion per year. The United States has about 280 million hens which produce more than 65 billion eggs per year. A hen can lay about 250 eggs per year.
Eggs contain all the essential protein, minerals and vitamins, except Vitamin C. Egg yolks are one of few foods that naturally contain Vitamin D. Eggs also contain choline, which is necessary for healthy cell membranes in the body. Choline stimulates brain development and function and helps preserving memory. Eggs also are good for your eyes because they contain lutein which helps prevents age-related cataracts and muscular degeneration. In fact, eggs contain more lutein than spinach and other green vegetables. Take care of your health and enjoy a fantastic egg recipe all at the same time!
1 dozen large eggs
1/4 cup mayonnaise, not salad dressing
1 teaspoon Dijon mustard
1 teaspoon fresh lemon zest
2 tablespoons fresh chopped chives, divided
Dash or two of hot sauce
Salt and freshly ground black pepper
1 cup all-purpose flour sifted
1 cup panko bread crumbs or plain, dry bread crumbs
2 large eggs, beaten
About 1 quart peanut or canola oil, for frying
Fresh chopped parsley, for garnish
Paprika for garnish, if desired
1. Add the eggs to a large saucepan filled with cold water.
2. Bring to a boil. Remove from heat, cover and let sit in the water for 15 minutes. Drain hot water, fill the pan with cold water and cracked ice to stop cooking.
3. After about 10 minutes, drain about half of the ice water then rattle the pan to crack the egg shells and let eggs sit in the remaining water about 10 minutes more to allow water to get under the shell.
4. Peel the eggs and slice lengthwise. Remove the yolks to a bowl.
5. Add the mayonnaise, Dijon, lemon zest, 1 tablespoon chives, hot sauce and salt and pepper to taste.
6. Mash the yolks together with a wooden spoon or fork. Taste and adjust seasonings, if needed.
7. Pipe or spoon the egg yolk mixture into the egg white halves. Set aside.
8. Heat oil in a deep-fryer to 350*F.
9. In a medium bowl, add 1 cup of flour and season with salt and pepper to taste.
10. In a 2 cup measuring cup, beat the 2 eggs, place 1 cup of panko in a shallow dish such as a pie plate.
11. Using a gravy ladle, gently dip the eggs into the flour, sprinkling all sides as needed. Then dunk into the beaten egg and finally into the panko, sprinkling as needed.
12. Gently put the eggs, a few at a time into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray.
13. Arrange eggs on a serving platter lined with shredded greens to stabilize or an “egg dish”.
14. Season with salt and pepper, garnish with parsley, additional chives if desired and a light sprinkle of paprika.
Serve immediately.
Makes 24 eggs.
Recipe courtesy of Dae Thompson of Marietta, Ga.
Picture courtesy of arunathetemptations.blogspot.com
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Comments
They look incrdibly tasty too!
Enjoy!
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