Crumbed Devilled Eggs
These crumbed devilled eggs with bacon are perfect for brunches, cocktail parties, or as an elegant finger food option. They can be prepared ahead of time and quickly fried just before serving.
30 mins
Experienced Cooks
8
What you’ll need
INGREDIENTS
- 4 SunPork Fresh Foods Bacon Rashers
- 1 dozen eggs
- 1 cup flour
- 1½ cups fine bread crumbs
- 2 Tbsp. mayonnaise
- 2 Tbsp. Dijon mustard
- 2 Tbsp. pickled jalapeños, diced
- 1 Tbsp. tabasco sauce
- Vegetable oil
- 1 Tbsp. fresh chives, finely chopped, to serve
How to make it
- In a large saucepan, place 10 eggs and cover with water. Bring to the boil and simmer for 10-15 mins.
- Remove eggs from water and place into an ice bath. Remove and peel shells from eggs.
- Cut eggs in half, then carefully remove yolk and set aside.
- Prepare crumbing station by whisking remaining eggs with ¼ cup of water.
- Add flour to a bowl, and bread crumbs to a separate bowl.
- Coat each egg white half in flour, followed by egg wash, then bread crumbs. Repeat the egg wash and bread crumb steps and set aside until all egg whites have been crumbed.
- In a frypan grill bacon, set aside to drain excess oil and then finely chop.
- To prepare the filling combine bacon with yolks, mayonnaise, mustard, jalapeños and tabasco, mix well and season to taste.
- Transfer mix into a piping bag and set aside.
- In a clean frypan add oil until it’s about 2-3cm deep and allow to heat up. Carefully fry the crumbed egg whites , turning to ensure browned all over. Remove from oil and place on paper towel to drain.
- Pipe yolk mix into crumbed eggs and garnish with bacon and chives.
- Serve and enjoy!
