Name: Fried Deviled Eggs
Prep time: 45 min
Total time: 45 min
Yield: 6 - 8 serving(s)
Ingredients: 12 hard-boiled large eggs, plus 2 raw eggs; 1/3 c. mayonnaise; 2 tbsp. yellow mustard; 2 tsp. dill pickle juice (from a jar of pickles) or distilled white vinegar; 1/4 tsp. black pepper; 3/4 tsp. kosher salt, plus more to taste; A few dashes of hot sauce (optional); Vegetable oil, for frying; 1 c. all-purpose flour; 1 c. panko breadcrumbs; 1/4 c. grated parmesan cheese (about 2 oz.); Paprika, for sprinkling; Chopped chives, for sprinkling

Step 1Peel the hard-boiled eggs and cut them in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until they're broken up. Add the mayonnaise, mustard, pickle juice, pepper, 1/4 teaspoon of the salt, and a few drops of hot sauce, if using, and stir until mostly smooth. Spoon the mixture into a zip-top plastic bag and snip 1/4 inch off of one of the bottom corners. Set aside.

Step 2Heat 1 1/2 inches oil in a large Dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer.

Step 3Combine the flour and remaining 1/2 teaspoon salt in a shallow bowl. Whisk the 2 raw eggs in a second shallow bowl. Combine the panko and parmesan in a third bowl. Coat each egg white half in the flour mixture, then dip in the egg, making sure all parts are coated. Let the excess drip off, then coat in the breadcrumb mixture, pressing gently to adhere. Be careful to not to fill the egg cavity with too many breadcrumbs.

Step 4Working in batches, fry the egg whites until golden brown 1 to 2 minutes. Transfer to a cooling rack and sprinkle with salt. Let cool slightly.

Step 5Generously pipe the yolk mixture into the center of each fried egg white and garnish with a sprinkle of paprika and chives.