FRENCH FRIED DEVILED EGGS
Another interesting Historic recipe from the old farm house and the treasures I found on the kitchen walls of that house. This recipe was written on the wall with some decal designs around it, like many of the recipes on the wall to replicate wall paper. Here I can share these treasures of the past with like minded cooks with a...
Provided by Sheri Zarnick
Categories Other Appetizers
Time 20m
Number Of Ingredients 12
Steps:
- 1. Cut 6 hard boiled eggs lengthwise and remove yolks. In a small mixing bowl, add yolks and all ingredients except for the raw egg yolks. (that's for dipping)
- 2. Prepare deviled eggs my stuffing 6 egg whites. Sprinkle paprika on top. Take the other 6 egg whites and top the filled ones. Secure closed with toothpicks.
- 3. Beat egg yolks in a small bowl. In a shallow bowl add 1 c. flour (to dredge) and 1c. bread crumbs in another bowl to redredge.
- 4. Dip eggs in egg yolks, dredge in flour, shake it off, then dredge in bread crumbs. Deep fat fry until golden brown. Drain eggs on brown paper to rid them of excess grease; remove toothpicks.
- 5. Serve these deviled eggs in creole sauce, or serve them on a bed of spinach or any other cooked greens.
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