This Recipe For Buffalo Fried Deviled Eggs Will Bring A Touch Of Class To Any Party
They're the perfect pass-arounds!
Deviled eggs are the quintessential hors d’oeuvres for any classy affair, but things should be relaxed and fun.
These eggs are crispy, creamy and chock-full of buffalo flavor! After frying your whites you’ll think, why have I never done this before?! It gives these delicious morsels an unbelievable texture.
- 8 eggs
- 2 tablespoons ranch dip & dressing mix
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon celery, finely chopped, plus more for garnish
- 1 tablespoon fresh parsley, chopped
- 1/3 cup breadcrumbs
- 1 tablespoon Buffalo Wing Sauce Seasoning
- 2 eggs
- 1 tablespoon heavy cream
- Vegetable oil, for frying
For the Buffalo Wing Sauce Seasoning:
- 1/4 cup granulated garlic
- 2 tablespoons mustard powder
- 2 tablespoons cayenne
- 1/4 cup chili powder
- 1/4 cup kosher salt
- 1/2 cup paprika
- 2 tablespoons black peppercorns
- 1/4 cup turbinado sugar
- 1/4 cup cumin seeds
For the seasoning:
- Mix them all up in a bowl.
For the eggs:
- Place eggs in a large saucepan and cover by at least an inch with cold water. Bring to a rolling boil then remove from heat and let sit, covered, for 15 minutes. Drain and transfer eggs to a large bowl of ice water to cool. Peel eggs and slice in half lengthwise. Scoop yolks into a small bowl and place whites on a paper towel-lined plate. Mix yolks with remaining ingredients until well blended.
For the frying:
- Combine bread crumbs and seasoning in a shallow bowl. Whisk eggs and cream together in another shallow bowl. Place flour in a third shallow bowl. Place at least an inch of vegetable oil in a medium saucepan and heat to 350 degrees. Dip each egg white half in flour, then egg, then breadcrumbs. Drop 4 or 5 coated eggs at a time into the oil for a few minutes until golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Once all eggs are fried, top each with 1 teaspoon (or so) of deviled egg filling and sprinkle with celery and parsley.
Written by Michael Bednarz and originally published on Shared.