Chicken fried deviled eggs with hot sauce bottles in background on white surface

Melinda's Chicken Fried Deviled Eggs

Chicken Fried Deviled Eggs Melinda's Style

Melinda's Chicken Fried Deviled Eggs

American

Appetizer

Melinda's Chicken Fried Deviled Eggs

Author:

Chef Fig

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Chicken Fried Deviled Eggs Melinda's Style

Ingredients

  • 1 Dozen Eggs Hard Boiled
  • 3 Tbsp Mayonnaise
  • 3 Tbsp sour cream
  • 3 Tbsp green onions Sliced
  • 3 Tbsp Melinda's Scotch Bonnet Sauce
  • 1 Cup flour
  • 2 Eggs
  • 2 Tbsp water
  • 2 Cups Panko
  • 5 Cups vegetable oil
  • paprika
  • green onions
  • Pickled Mustard Seed

Directions

  1. Boil one dozen eggs. Peel eggs and cut 1 inch from top and 1/4 inch from bottom. Remove the yolks and keep them ready for a the filling.

  2. Mix sour cream, egg yolks, mayonaise, Melinda's Scotch Bonnet, and green onions together in a bowl. Pour mixture into Ziploc bag and refrigerate.

  3. Dip eggs in flour, then egg/water mixture, then panko. Refrigerate for 30 mins to 1 hour.

  4. Fry for 1 - 2 minutes in 4 - 5 cups vegetable oil or until golden brown.

  5. Fill fried eggs with mixture from Ziploc bag.

  6. Garnish with cayenne or paprika, green onions, and pickled mustard seeds. Top it off with Melinda's Scotch Bonnet sauce.
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