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Bloody Mary Deep Fried Deviled Eggs

Prep Time:

35 mins

Cook Time:

11 mins

Servings:

Flavors Used:

If you thought deviled eggs couldn’t get any better, think again. These Fried Deviled Eggs with Dan-O’s Outlaw Blackened Bloody Mary take everything you love about the classic appetizer and kick it up with bold flavor, crispy crunch, and a little spicy attitude. Made with Dan-O’s 10-5-10 method for perfectly cooked, easy-peel eggs, they’re crunchy on the outside, creamy on the inside, and absolutely DAN-GOOD. Whether you’re serving them for a party, game day, or just to impress a crowd, these deep-fried deviled eggs bring serious flavor.

Ingredients

2 tbsp Dan-O’s Outlaw Blackened Bloody Mary
2 tbsp Dan-O’s Crunchy Seasoning
8 eggs
Ice, for chilling eggs after boiling
7 Dill pickles, diced
3 tablespoons mayonnaise
1 tbsp Sriracha
1/2 cup all-purpose flour
1 cup panko bread crumbs
2 eggs, beaten
5 cups oil (for frying)

Preparation Instructions

10-5-10 Method- Easy Peel Eggs: Must have the water boiling before adding the eggs. Boil the eggs for 10 minutes. Drain the water and let the eggs rest in the pot for 5 minutes. Transfer them to an ice bath for 10 minutes to cool. This is guaranteed for an easy peel.
Make the Filling: Place the diced pickles in a bowl. Add the mayonnaise, Sriracha, and Dan-O’s Outlaw Blackened Bloody Mary Seasoning. Mix together.
Prep the Eggs: Slice each peeled egg in half lengthwise. Remove the yolks and add them to the filling mixture. Mix until smooth and combined.
Set up a breading station: In the first bowl, place the all-purpose flour. In the second bowl, beat the 2 eggs to create an egg wash. In the third bowl, mix the panko bread crumbs with Dan-O’s Crunchy Seasoning.
Bread Each Egg Half: Dredge each egg half in flour, shaking off the excess. Dip it in the egg wash to coat well. Coat with the panko mixture, pressing gently to adhere.
Heat the Oil: Fill your fryer or pot with peanut oil and heat to 300°F to 325°F. Around 315°F is a good sweet spot.
Fry the Egg Whites: Carefully place the breaded egg whites into the hot oil and fry for about 1 minute, or until crisp and golden. Remove and set aside.
Pipe the Filling: Spoon the yolk mixture into a zip-top bag and push it down into one corner. Snip the corner and pipe the filling into each fried egg white.
Serve: Serve immediately while the egg whites are still crispy. Yum Yum Get Ya Sum!