Meet the Crispy Deviled Eggs Your Guests Won’t Stop Talking About

1. In an electric deep-fryer or in a large saucepan heat oil to 365°F. Halve hard-boiled eggs lengthwise and remove yolks to a small bowl. Set whites aside. Mash yolks with a fork. Add mayonnaise, mustard, vinegar, and 1/4 teaspoon salt. Mix well and set aside.

2. In a shallow dish whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. In another shallow dish whisk together 2 eggs and water. In a third shallow dish combine panko, paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.

3. Dip egg whites into flour mixture to coat, then into egg mixture, then into panko mixture to coat. Add eggs, a few at a time to oil. Cook 2 minutes or until golden. Remove to paper towels to drain.

4. Spoon or pipe yolk mixture into each egg white half. Sprinkle with chopped fresh parsley.

Bacon, Tomato, Chive Deep-Fried Deviled Egg Variation

Prepare as above, except stir 2 slices crisp-cooked crumbled bacon, 2 tablespoons chopped fresh tomato, and 1 tablespoon chopped fresh chives into egg yolk mixture. Top filled eggs with additional bacon pieces.

Nutrition analysis per serving: 135 calories, 6 g protein, 5 g carbohydrate, 10 g total fat (2 g sat. fat), 128 mg cholesterol, 0 g fiber, 0 g total sugar, 5% Vitamin A, 2% Vitamin C, 275 mg sodium, 2% calcium, 5% iron