Devilled Deep Fried Eggs

This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots. It is perfect for parties at this time of year and can be served with a small salad as a first course. You can make these in the morning but keep them in a cool place. If refrigerated, the coating may slip off.

Makes 12 pieces

  • 6 eggs

  • ½ cup flour

  • 1 egg beaten

  • 1 cup panko crumbs

  • vegetable oil for deep frying

  • 3 tbsp mayonnaise

  • 2 tbsp chopped chives

  • 2 tsp sriracha

  • Salt and freshly ground pepper

  • Snipped chives for garnish

Place eggs into boiling water and boil for 10 minutes. Drain well and plunge into ice water. Shell and cut in half. Remove yolks.

Grate yolks and mix with mayonnaise, chopped chives and sriracha. Season with salt and pepper. Transfer to a small zip-top bag or piping bag fitted with a round tip. Reserve in the refrigerator.

Place flour on a plate and season with salt and pepper. Beat egg in a shallow bowl and season with salt and pepper. Place panko on a plate.

Coat egg white halves in flour, egg and panko and reserve.

Heat oil 1-inch deep in a wide saucepan or small wok. When the oil is very hot (a cube of bread will brown in 15 seconds) add the egg whites. Fry for 1 to 2 minutes until golden on both sides, turning if needed. Remove egg whites to paper towel-lined plate.

Season with salt while hot. When all eggs have been fried, snip a half-inch hole in the corner of the bag and pipe the egg yolk mixture into the centre of each white. Garnish with more chives. Serve at room temperature.