Melinda’s Chicken Fried Deviled Eggs
Melinda’s Scotch Bonnet Sauce
Pickled Mustard Seed
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.
Mix sour cream, egg yolks, mayonaise, Melinda’s Scotch Bonnet, and green onions together in a bowl. Pour mixture into Ziploc bag and refrigerate.
Dip eggs in flour, then egg/water mixture, then panko. Refrigerate for 30 mins to 1 hour.
Fry for 1 – 2 minutes in 4 – 5 cups vegetable oil or until golden brown.
Fill fried eggs with mixture from Ziploc bag.
Garnish with cayenne or paprika, green onions, and pickled mustard seeds. Top it off with Melinda’s Scotch Bonnet sauce.
Melinda’s Scotch Bonnet Habanero Pepper Hot Sauce
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