- 4 eggs
- 4 tsp mayonnaise
- 1/4 tablespoon Dijon mustard
- 1 teaspoon fresh lemon zest
- 1 tablespoon chopped chives
- 1/2 tsp hot sauce salt to taste
- 1/2 tsp black pepper to taste (or cayenne pepper for extra heat)
- 1/4 cup of chopped bacon
- 1/2 cup all-purpose flour
- 1 or 2 beaten eggs
- 1/2 cup bread crumbs Oil, for frying
Make a classic deviled egg: Boil the eggs until they are hard-boiled. Remove from heat and let sit in the cold water. This will prevent the sulfur oder and keep the yolks a bright yellow. Peel the eggs and slice lengthwise. Remove the yolks to a clean, empty bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce, salt and pepper/cayenne. Don’t forget the chopped bacon! Mash the yolks and other ingredients together with a spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
Frying time… Heat oil in a deep-fryer to 350 degrees F. In another clean bowl, add the flour and season with salt and pepper or cayenne powder. In the next bowl add the beaten the egg(s). In the final bowl add the bread crumbs. Dredge the eggs into egg wash and then the flour, and finally into the bread crumbs. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel.
Serve with dipping sauce of your choice.
For the certain heart attack version:
Before frying, wrap the deviled eggs in uncooked bacon, one time around. Hold the wrap together with a single toothpick shoved all the way to the other side. Dredge the assembly through the egg wash, flour and bread crumbs. Then, fry it until golden brown (about 5 minutes).
Note: If the bacon isn’t crisp enough for you, place the fried eggs on a cookie sheet and finish them in the oven for about 5 to 7 minutes at 350 degrees.