By Matt Pittman
When Matt Pittman discovered deep-fried deviled eggs—the whites get breaded and fried and the filling sits atop for a creamy-crunchy contrast—it rocked his world. His rendition features his Honey Hot Seasoning and uses pork panko, a gluten-free “breading” made from ground pork rinds, which adds a subtle meaty flavor. Pro tip: You can prepare the filling the night before frying; just keep the whites and filling covered in the fridge.
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|2 Tablespoon||Dijon mustard|
|2 Tablespoon||finely chopped pickled jalapeños|
|2 Tablespoon||finely sliced chives|
|2 Tablespoon||finely grated cheddar cheese|
|1 Cup||all-purpose flour|
|2 Tablespoon||Meat Church Honey Hog Seasoning|
|1 Cup||pork panko (or plain panko)|
|2||large or jumbo eggs, beaten|
|Meat Church Honey Hog Seasoning|
|1 Tablespoon||bacon, cooked and finely chopped|
|1 Tablespoon||finely sliced chives|
Cook the jumbo eggs: Have ready a bowl of ice water large enough to hold the 6 eggs. Place the eggs in a pot and cover with water by 1 inch. Bring to a boil over high heat, reduce to a simmer, then cook for 13 minutes. Transfer the eggs to the ice water to cool, then carefully peel.
6 jumbo eggs
Make the filling: Cut the cooked eggs in half. Carefully remove the yolk and transfer to a medium bowl. Reserve the whites on a rimmed baking sheet. Cover and keep refrigerated. To the yolks, add the mayonnaise, mustard, jalapeños, chives, and cheese and mix well to combine. Transfer the filling to a piping bag or zip-top bag with a corner snipped off and set aside. (If making ahead, cover and refrigerate; let warm briefly before filling.)
2 Tablespoon mayonnaise
2 Tablespoon Dijon mustard
2 Tablespoon finely chopped pickled jalapeños
2 Tablespoon finely sliced chives
2 Tablespoon finely grated cheddar cheese
Combine the flour and the 2 Tbsp Honey Hog Seasoning in a bowl. Crack the two eggs into another bowl and beat well. Place the pork panko in a third bowl. Dredge each cooked egg white into the flour, being sure to coat it completely, then into the egg, letting any excess drip off, then into the pork panko, ensuring it coats the entire egg white.
1 Cup all-purpose flour
2 Tablespoon Meat Church Honey Hog Seasoning
1 Cup pork panko (or plain panko)
2 large or jumbo eggs, beaten
Line a rack with paper towel. Fill a pot halfway with vegetable oil, clip a deep fry thermometer to it, and heat the oil on the Trager Induction cooktop or the stove over medium heat to 350°F. In batches, carefully lower the coated egg whites in the oil and fry, adjusting the heat as necessary, until golden brown, about 2 minutes. Transfer to the prepared rack to drain and cool slightly.
Pipe the filling into the fried egg whites. Sprinkle with a little of the Honey Hot Hog Seasoning, the bacon, and the chives and serve immediately. Enjoy!
Meat Church Honey Hog Seasoning
1 Tablespoon bacon, cooked and finely chopped
1 Tablespoon finely sliced chives