A while back we had dinner out with friends, and one of the apps we shared were these fried deviled eggs. Now, to tell you the truth… I’m not a huge deviled egg fan. Other than my stuffed au gratin eggs, that is. But these eggs? They were lightly fried, topped with bacon, crispy on the outside, slightly warm. All things I apparently enjoy in deviled eggs…
…so I had to make my own version. Fried, stuffed, and topped with candied bacon.
Ingredients:
8 eggs, divided use
1 pack bacon
about 1/4 cup granulated sugar
2 tsp maple syrup
2 tsp fresh ground black pepper
1/2 tsp worcestershire
3 Tbsp japanese mayo
1 tsp dijon
1 tsp cornichon brine
1 tsp fresh dill, finely chopped
1 tsp chives, finely chopped
pinch of salt
splash of worchestershire
1 cup flour
1/2 tsp kosher salt
1 Tbsp water
1 cup panko
avocado oil
Directions:
Place 6 eggs in a sauce pan and cover with cold water. Bring to a boil. Use a hard boiled egg timer in the water - or remove eggs from water 15 minutes after turning on the stove. Place eggs in an ice bath and chill in the fridge.
Line a sheet pan with tin foil. Lay bacon down without overlapping. Mix together sugar, maple syrup, pepper, and 1/2 tsp worcestershire. Sprinkle mixture over bacon, and press down into each strip.
Place pan in oven, and preheat to 400. When the oven reaches 400 and bacon is cooked, remove from oven and set aside to cool. Once cool, chop.
Peel eggs, cut in half, and remove yolks to a bowl. Add mayo, dijon, brine, dill, chives, pinch of salt, and a splash of worcestershire. Mash together until combined and smooth. Place mixture in a piping bag and set in fridge until eggs have fried.
In a bowl whisk together the flour and 1/2 tsp salt. In a separate bowl whisk together 2 eggs and water. Add panko to a third bowl.
Fill a large sauce pan 1/2 way full of avocado oil. Heat oil to 380 degrees.
Dip halved egg whites into flour, then eggs, and finally panko.
Fry eggs in batches until golden brown, about 30 seconds. Drain on paper towels.
Use the piping bag to fill each half, and top with bacon. Serve immediately.