Deep-fry deviled eggs for a crunchy appetizer.

Whatever many are cooked, deviled eggs are the perfect potluck food that disappear quickly. You've probably had deviled eggs, which are great. For a creamy, crispy twist on this classic anytime side dish, consider deep-fried deviled eggs.

Fried hard-boiled eggs are popular in Egypt, where the local Christian community eats them during Christmas, India, where they're found in a hearty egg curry, and China, where they're called Golden Coin eggs. Fried hard-boiled eggs may sound odd, but they are tasty and give a unique touch to deviled eggs.

The first step to deep-fried deviled eggs is boiling them. Perfect hard-boiled eggs are bright yellow, tender inside, and jiggly outside. Remove the shells and pat the hard-boiled eggs dry before cooking.

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Cut each egg in half lengthwise and place the yolks in a bowl. Then, heat a deep pan with three inches of oil on the stove to 350 F. Dip the boiled egg whites in frying batter as the oil heated.

 Dip each egg white in flour, salt, and pepper. Submerge floured egg whites in whisked raw egg. Finally, coat egg whites in bread crumbs and parmesan. 

After dredging through all three batter and breading stations, egg whites are ready to cook. Drop eggs into hot oil and cook for 3 minutes until golden brown. Remove cooked eggs from oil and drain on paper towels.

To make the filling for your golden brown fried eggs, crush the egg yolks with a fork and add your ingredients. Classics include mayonnaise, mustard, salt, pepper, and paprika. You can also add a little white vinegar to soften the strong fried flavor.

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