Fried Deviled Egg
Tre’s Street Kitchen
Recipe: Fried Deviled Egg
Tre’s Street Kitchen, LLC
Owner: Tremaine Devine
Ingredients
6 hard-boiled eggs, peeled
2 eggs (for coating)
3 tablespoons mayonnaise
1 cup panko Japanese-style breadcrumbs
2 tablespoons chopped fresh dill
1/4 cup freshly grated Parmesan cheese
1.5 tablespoons prepared mustard
1 pinch of ground cayenne pepper
1/2 teaspoon Kosher salt
1 teaspoon of Creole seasoning
1/4 teaspoon ground white pepper Vegetable oil for frying
1 cup all-purpose flour
2 eggs (for coating)
1 cup panko Japanese-style breadcrumbs
1/4 cup freshly grated Parmesan cheese
1 pinch of ground cayenne pepper
1 teaspoon of Creole seasoning
Vegetable oil for frying
Paprika for garnish
Instructions
1. Cut each egg in half along the long side. Carefully remove the yolks to a small mixing
bowl, saving the halves of egg white on a separate plate.
2. To the egg yolks, add the mayonnaise, fresh dill, mustard, 1/2 tsp. salt, a pinch of
ground pepper, and 1 teaspoon of Creole seasoning. Use a fork to combine these
ingredients until entirely combined. Place the mixture into a piping bag and set aside.
3. Heat 1 1/2 inches of vegetable oil in the small stock pot to between 350°F and 360°F on
a deep-fry thermometer.
4. Place flour in a small bowl. In another bowl, beat together raw eggs until smooth using a
whisk or fork. Mix panko breadcrumbs, Parmesan cheese, 1/4 tsp in a third bowl. salt, a
pinch of ground pepper, and cayenne.
5. Take each egg white half and dredge it in flour, gently shaking off the excess before
dipping it in the beaten egg. Lift the egg white from the beaten egg and allow it to drip
until the excess liquid has fallen off. Finally, dredge in the panko breadcrumb mixture.
6. Fry the coated egg whites in the prepared oil until golden brown. Remove to a paper
towel-lined plate.
7. Allow the fried egg whites to cool slightly before piping in the egg yolk mixture. Garnish
deviled eggs with fresh dill and a sprinkling of paprika.