This super Southern spin on deviled eggs will quickly become a crowd-favorite.
Deep-Fried Eggs with Pimiento Cheese
Yields: 12 servings
- Canola oil, for frying
- 6 large eggs, hard-cooked, peeled, and halved crosswise
- ⅓ cup white rice flour
- ½ teaspoon seasoned salt
- 2 large eggs, lightly beaten
- 1 cup panko (Japanese bread crumbs)
- ¼ cup prepared pimiento cheese
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- Pinch ground red pepper
- Garnish: minced fresh parsley
- In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 350°. Line a rimmed baking sheet with a wire rack.
- Separate cooked egg whites and yolks. Using a small metal measuring spoon, gently scoop out center of egg whites to a uniform depth.
- In a medium bowl, whisk together flour and seasoned salt. In a small bowl, place beaten eggs. In another small bowl, place bread crumbs.
- Working in batches, dredge egg white halves in flour mixture, shaking off excess. Dip in beaten eggs, letting excess drip off. Dredge in bread crumbs to coat. Fry until golden brown, about 30 seconds. Let drain on prepared rack.
- In a medium bowl, mash egg yolks with a fork until crumbly. Add pimiento cheese, mayonnaise, sour cream, and red pepper, stirring to combine. Pipe or spoon egg yolk mixture into fried egg white halves. Garnish with parsley.