Melinda's Chicken Fried Deviled Eggs

Melinda's Chicken Fried Deviled Eggs

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Melinda's Chicken Fried Deviled Eggs

Melinda's Chicken Fried Deviled Eggs

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe

Add to Shopping List
This recipe is in your Shopping List

Ingredients

1 Dozen Eggs Hard Boiled

3 TbspMayonnaise

3 Tbspsour cream

3 Tbsp green onions Sliced

1 Cupflour

2 Eggs

2 Tbspwater

2 CupsPanko

5 Cupsvegetable oil

Instructions
  1. Boil one dozen eggs. Peel eggs and cut 1 inch from top and 1/4 inch from bottom. Remove the yolks and keep them ready for a the filling.
  2. Mix sour cream, egg yolks, mayonaise, Melinda's Scotch Bonnet, and green onions together in a bowl. Pour mixture into Ziploc bag and refrigerate.
  3. Dip eggs in flour, then egg/water mixture, then panko. Refrigerate for 30 mins to 1 hour.
  4. Fry for 1 - 2 minutes in 4 - 5 cups vegetable oil or until golden brown.
  5. Fill fried eggs with mixture from Ziploc bag.
  6. Garnish with cayenne or paprika, green onions, and pickled mustard seeds. Top it off with Melinda's Scotch Bonnet sauce.
  1. Boil one dozen eggs. Peel eggs and cut 1 inch from top and 1/4 inch from bottom. Remove the yolks and keep them ready for a the filling.

  2. Mix sour cream, egg yolks, mayonaise, Melinda's Scotch Bonnet, and green onions together in a bowl. Pour mixture into Ziploc bag and refrigerate.

  3. Dip eggs in flour, then egg/water mixture, then panko. Refrigerate for 30 mins to 1 hour.

  4. Fry for 1 - 2 minutes in 4 - 5 cups vegetable oil or until golden brown.

  5. Fill fried eggs with mixture from Ziploc bag.

  6. Garnish with cayenne or paprika, green onions, and pickled mustard seeds. Top it off with Melinda's Scotch Bonnet sauce.

Recipe Notes

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