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Deep-Fried Devilled Eggs & Bacon | Taste and Tipple

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.

Course Snack
Cuisine Canadian
Keyword Deep-Fried Devilled Eggs and Bacon, Devilled Eggs
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings 6
Author Yvonne Langen

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.