Deep-Fried Deviled Eggs

RECIPE OF THE WEEK

Recipe and photo by Sara Newberry

Oil, for frying

12 hard-boiled eggs, peeled

1 cup flour

3 eggs

1 cup panko breadcrumbs

4 tablespoons mayonnaise

2 tablespoons pickle brine

2 tablespoons mustard

1 teaspoon smoked paprika, plus more for garnish

Chopped dill, for garnish

salt and pepper to taste

Heat cooking oil for deep-frying in a Dutch oven or large saucepan to 350F. Cut the hard-boiled eggs in half lengthwise. Gently separate the cooked egg white from the yolk and transfer yolks to a medium bowl.

Coat the cooked egg white in flour, eggs, then panko. Carefully place eggs into the hot oil. Fry for 2-3 minutes, flipping halfway through, until golden brown. Remove from pan and drain excess oil on a paper towel.

Add mayonnaise, pickle brine, mustard, paprika, salt and pepper to the yolks and mash until smooth. Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture back into the fried egg white. Dust with paprika and sprinkle with dill.