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Fried Deviled Eggs

Fried Deviled Eggs
Servings:
12
Total Time:
20 minutes

Ingredients

6 hard-boiled eggs, peeled
3 tablespoons light mayonnaise
1 teaspoon lemon juice
1 teaspoon sriracha
1/2 teaspoon kosher salt, divided
1/4 teaspoon pepper
1 quart-size zip-top bag
1/4 cup flour
1/2 cup egg substitute (or 2 eggs, beaten)
1 cup plain panko breadcrumbs
1/4 cup canola oil
1/4 teaspoon paprika (optional)

Steps

  1. Cut eggs in half and remove yolks; transfer yolks to small bowl. Mash yolks until smooth; stir in mayonnaise, lemon juice, sriracha, 1/4 teaspoon salt, and pepper until blended. Transfer mixture to zip-top bag; set aside.
  2. Place flour in shallow bowl, egg substitute in second bowl, and breadcrumbs in third bowl. Dip egg white halves in flour (coating all sides), then dip into egg (allowing excess to drip off). Finally, dip into breadcrumbs.
  3. Heat oil in small saucepan on medium-high 2–3 minutes. Place 4 egg halves in pan; cook 1 minute, turning occasionally, or until browned and crisp. Remove from pan; sprinkle with 1/3 of the remaining salt and place on paper towels to drain. Repeat with remaining eggs.
  4. Squeeze egg yolk mixture to one corner of bag; cut corner off and squeeze mixture evenly into each egg half. Sprinkle with paprika, if desired; serve immediately.

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Nutritional Information

CALORIES (per 1/12 recipe) 120kcal; FAT 8.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 95mg; SODIUM 140mg; CARB 6g; FIBER 0.00g; SUGARS 1g; PROTEIN 5g; CALC 2%; VIT A 4%; VIT C 0%; IRON 6%

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