12 eggs*
1 large celery stalk, minced
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp organic dill relish
2 tsp curry
kosher salt and fresh black pepper to taste
1 cup all-purpose flour
2 eggs, beaten
1 cup plain breadcrumbs
1 tbsp paprika, divided
2 tsp kosher salt, divided
2 tsp fresh black pepper, divided
virgin coconut oil or organic peanut oil
Several hours before preparing the eggs, place the egg carton on the counter and turn the eggs on their sides. This will center the yolk and allow the eggs to reach room temperature.
Using a large pot, fill 3/4 full of cool water and set on the stove. Gently add half the eggs and turn the burner on high and cover with a lid. After about 6 min, the water should begin to boil. Remove the pot carefully from the burner, add a healthy pinch of salt to the water, and allow to sit covered for 14 min. Repeat with the remaining eggs using fresh cool water.
While the first batch is boiling, prepare an ice bath. In a large bowl or kitchen sink, fill 1/2 full of cold water and a few handfuls of ice cubes. Once the eggs have finished cooking, use tongs to carefully place the eggs in the ice bath. Allow all the eggs to sit in the ice bath for 30 min total.
Once cooled, begin carefully cracking and peeling the eggs. (Thankfully, the frying process will cover any divots in the egg whites, but still be careful so the whites do not contain any holes.) Cut each egg in half and remove the yolk. In a medium bowl, mash together the yolks, celery, mayo, mustard, dill relish, curry, and salt & pepper. Use a spoon to fill the egg whites flat and refrigerate overnight.
Remove the eggs from the fridge while preparing for the frying process to allow them to come to room temperature. In three separate bowls: add the all-purpose flour, 2 tsp paprika, 1 tsp kosher salt, and 1 tsp fresh black pepper; mix the eggs together; and lastly place the breadcrumbs, 2 tsp paprika, 1 tsp kosher salt, and 1 tsp fresh black pepper in their own bowl. Have a large plate lined with paper towels ready to hold the eggs pre- and post-cooking.
Right before dipping the eggs, add virgin coconut oil or organic peanut oil to a pot that will cover the eggs slightly (about 2 inches deep). Turn the burner to medium-high. Dip an egg into the flour mixture, then coat well with egg, and lastly roll well in breadcrumbs. Using a spider, add four eggs at a time to the spider and carefully add to the oil. The eggs should brown after only 15 seconds. Remove the eggs with the spider and repeat until all are cooked. Sprinkle the eggs with kosher salt and allow to cool slightly before serving.
~Yields 24 deep fried deviled eggs.
*Boiling at least 2 additional eggs will allow room for any that crack or do not peel well - or for snacking!
Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
URL to recipe: http://brielegrandfromage.blogspot.com/2010/11/seasoned-deep-fried-deviled-eggs.html
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