Celebrate this Easter with Crispy Deviled Eggs

BY NOEL CUNNINGHAM

Deviled eggs, also known as stuffed eggs, Russian eggs, or dressed eggs, are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. The devilled egg is a classic appetizer at most events. The term “deviled” is a food term used back in the 18^th century to describe spicy food.

Why eggs for Easter?

Eggs have been a part of Spring rituals since before recorded history. After the long winter, chickens and other birds start to lay eggs again, each egg bursting with new life, mirroring the entire season of Spring. Ancient people, like the Hutsuls of Ukraine, decorated eggs and gave them as gifts to special people in their lives. So, the symbolism of eggs does predate Christianity.

These tasty deviled eggs are always a big hit. What I love the most about these deviled eggs is that they stay crispy for a long time. Treat your guests or family with this perfect dinner starter or picnic treat the next time you are thinking of an appetizer idea.

Ingredients

• 6 hard-boiled eggs, peeled
• ¼ cup mayonnaise
• 2 tablespoons mustard
• 1 pinch cayenne pepper
• ½ teaspoon salt, to taste
• Pepper, to taste
• Paprika
• ½ cup flour (125 g)
• 1/2 cup panko breadcrumbs
• 2 eggs, whisked
• oil, for frying
• Garnish: fresh parsley or scallion, chopped

Directions

Bring a large pot of water to a boil over high flames. Carefully lower six eggs into water using a slotted spoon or steamer basket. Cook for about 10-12 minutes. While eggs are boiling, fill a large bowl with cold water and ice. After eggs have cooked, immediately transfer to the ice water bath, and let stand for 15 minutes.

Peel eggs, and cut in half lengthwise. Carefully remove yolks, and place them in a bowl. Set whites aside. Mash yolks with a fork; add mayonnaise, mustard, cayenne, salt, paprika and black pepper, and stir until smooth. cover the yolk mixture and put aside.

Heat oil in a large Dutch oven over medium-high to 350°F. Fill a shallow dish with water. Place flour in a second shallow dish. Whisk the 2 additional eggs In a third shallow dish Place breadcrumbs in a fourth shallow dish. Dip each egg white half in water, letting water drip off. Dredge in flour, gently shaking off excess. Dip in beaten egg, letting excess drip off. Dredge in breadcrumbs, gently shaking off excess. continue this process until all your eggs are fully coated.

Fry coated egg whites in hot oil until golden brown, 1 to 2 minutes. Drain on paper towels. Sprinkle with a pinch of salt. Pour the egg yolk mixture in a piping bag and pipe about 2 teaspoons of yolk mixture onto each fried egg white half. Sprinkle evenly with scallion to garnish. If you don’t have a piping bag you can always use a ziplock bag. All you gotta do is snip off one corner of a plastic bag with a yolk mixture to make a small hole.