This post is sponsored by Egg Farmers of Canada.
If you’ve been following the blog for a while now, you’ll know that I love a fancy little canapé. When my friends at the Egg Farmers of Canada asked me to come up with a creative devilled eggs recipe in the lead-up to World Egg Day on October 9th – I immediately got to thinking about how I could deliver the most decadent spin on this classic.
What could be more over-the-top and delectable than deep-frying devilled eggs? Pretty much nothing unless you were planning to serve up Beluga caviar-crusted devilled eggs.
World Egg Day is a global celebration of the small but mighty egg and the Egg Farmers of Canada are taking the opportunity to celebrate the heroes and champions in our food industry who work together to deliver the fresh, local, high-quality eggs that Canadians want and enjoy.
Throughout this week, I’m going to be celebrating the more than 1,100 egg farmers from coast to coast who provide us Canadians with nutritious, versatile and high-quality eggs by serving up some inspired egg recipes. I’m kicking off the celebration with these Deep-Fried Devilled Eggs & Bacon.
With this recipe, I wanted to do a playful take on Bacon & Eggs with a bit of Southern flair. Using my food processor, I threw in the yolks with a bit of mayo, salt, pepper and a finely chopped chipotle pepper in adobo sauce for a smoky, spicy kick. Blitzing the mixture in the food processor gives the filling a creamy texture and makes it easier for piping into the deep-fried egg whites.
Breading and deep-frying the egg whites delivers a show-stopping finished product and adds an awesome crunch.
A slice of avocado adds a bit of creamy freshness, topped with a squeeze of lime for a hint of acid and to keep the avocado from browning. And, last but not least, a bit of crumbled bacon adds a salty crunch (but can always be left out for a vegetarian version).
The Egg Farmers of Canada have been incredibly generous throughout the current pandemic that has created enormous economic uncertainty for many Canadians. Over the past few months alone, egg farmers have continued to support their friends, neighbours, and community members by donating millions of eggs to food banks across Canada.
Stay tuned for a delicious cocktail recipe featuring Canadian eggs coming up on World Egg Day this Friday, October 9th! I’ll also be shaking up the cocktail on my Virtual Happy Hour on Instagram on Friday at 5 p.m. Eastern – tune in!
Deep-Fried Devilled Eggs & Bacon
This recipe a playful take on bacon and eggs that elevates the classic devilled egg to a show-stopping canapé.
- 6 eggs
- 3 tbsp mayonnaise
- 1 chipotle pepper in adobo sauce finely chopped
- Salt and freshly ground pepper
- ½ cup flour
- 1 egg beaten
- 1 cup panko crumbs
- 2 cups vegetable oil
- 1 slice of cooked bacon crumbled
- 1 avocado sliced
- 1 lime
Place eggs into boiling water and boil for 10 minutes. Drain well and plunge into ice water. Cool, shell and cut in half. Remove yolks.
Combine yolks, chopped chipotle pepper in adobo sauce, mayonnaise and season with salt and pepper in the small bowl of a food processor. Blitz until the mixture is smooth and creamy. Transfer to a small plastic sandwich bag or piping bag fitted with a round tip. Reserve in the refrigerator.
Place flour in a shallow bowl and season with salt and pepper. Beat egg in a shallow bowl and season with salt and pepper. Place panko in a small bowl. Coat egg white halves in flour, then egg and, lastly, panko. Reserve.
Heat oil in a saucepan or small wok. When oil is 350°F (180°C) and a cube of bread browns in 15 seconds, add the coated egg whites. Fry for 1 to 2 minutes until golden on both sides. Remove egg whites to paper-towel-lined plate. Season with salt while hot. When all have been fried, snip a ½-inch hole in the corner of the plastic bag (if using) and pipe the egg yolk mixture into the centre of each white.
Place 1-2 slices of avocado in the centre of each yolk and sprinkle with crumbled bacon. Squeeze a few drops of lime juice onto each egg, for a hint of acid and to keep the avocado from browning too quickly. Serve at room temperature.