Fried Deviled Eggs with Bacon – Here’s the recipe for hollowed-out, crispy fried deviled eggs filled with curry cream and bacon.
Deviled eggs are hard-boiled eggs cut lengthwise, where the yolks are removed. The yolks are then used to make a creamy filling that is piped back into the eggs. These deviled eggs are made in an extra delicious way, as the egg whites are coated in breadcrumbs and deep-fried until golden and crispy.
The egg yolks are blended with plain cream cheese, curry, honey, mustard, salt, and pepper. The cream is transferred to a piping bag and piped into the hollowed fried egg whites. The deviled eggs are topped with crispy bacon pieces, cress, and curry powder.
Here’s my recipe for classic deviled eggs with mayonnaise and curry filling.
These fried deviled eggs are perfect to serve as an appetizer or as part of a starter for Easter lunch or Christmas lunch. Also try these fried deviled eggs with herb cream. The eggs can easily be boiled and peeled the day before, and the curry cream can also be prepared in advance. Enjoy!
Fried Deviled Eggs with bacon
Ingredients
Fried Deviled EggsInstructions
Fried Deviled Eggs
Boil the eggs until hard-boiled, about 9 minutes. Transfer them to cold water and peel. Cut the eggs lengthwise and remove the yolks.
Heat a pot with oil for deep-frying.
Mix the all-purpose flour with paprika, salt, and pepper in one bowl. Place breadcrumbs in another bowl. Beat the eggs in a third bowl. Coat the halved egg whites first in flour, then in egg, and finally in breadcrumbs.
Deep-fry the breaded egg whites briefly until golden. Place them on paper towels to drain excess oil.
Curry Cream
Use an immersion blender to blend the cream cheese, egg yolks, curry powder, mustard, and honey. Blend until thick and creamy. Season with salt and pepper to taste. Transfer the cream to a piping bag and cut a small hole at the tip.
Pipe the curry cream into the hollowed fried egg whites and garnish with bacon, cress, and curry powder. Serve immediately. Enjoy!
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