Mexico Meets Eggs: Unlock Your Inner Chef with Crunchy Deviled Eggs!

Want to take your deviled eggs to a new level? Try these Mexican deviled eggs with a crunchy exterior. That creamy slightly spicy filling works well with that crispy exterior. You are going to love it!

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Mexican Deviled Eggs recipe can easily be doubled, tripled or even quadrupled.
Ingredients:
3 eggs, pasture raised, for hard boiling
½ - ¾ cup of Aleia’s Italian Bread Crumbs
½ cup of Bob’s Red Mill 1 to 1 Gluten Free flour
1 - 2 eggs for dipping

Filling:
1 heaping Tbsp. red onion, super fine dice
½ of an avocado
¼ of a lime
1 - 2 Tbsp. Avocado Mayonnaise
1 tsp. Or more of Frank's Hot Sauce, or your favorite.
Salt to taste
Sprinkle paprika on top, optional

Directions:
Place 3 eggs in a saucepan and cover the eggs with cold water, an inch or so over the eggs. Place the pan on the stove over medium high heat and bring to a boil. Once a full boil is achieved, turn off the heat and cover the eggs with a lid. Let this sit for 17 minutes.

While you are waiting, fill a bowl full of ice water. When the 17 minutes are done, drain the water or scoop out the eggs and place them in the ice water fully submerging them. Let them sit in the ice water for about 10 minutes or until completely cool.

Once cool, peel the shell from the eggs. Make sure to rinse them to remove all the shells. Slice the eggs in half from end to end and remove the yolks. Place the yolks in a mixing bowl and add the avocado, mayo, onion, lime juice, hot sauce, and salt.

Mash the mixture with a fork and mix until smooth. Take a taste and adjust any ingredients to your liking.

Set up your dipping stations for the egg whites. One bowl for the flour, one for the egg and one for the bread crumbs.

Dip each egg white into the flour to coat. Shake off any excess and then dip that egg into the egg to coat all sides. Drain any excess of egg and dip this egg white into the bread crumbs coating completely. Place the completed eggs on a clean plate.

At the stove, pour an inch-deep amount of avocado oil into a medium sized frying pan. Heat the oil until it reaches 360 degrees F. You can determine this by inserting an instant read thermometer into the oil. Do not let it touch the bottom of the pan.

Carefully add the eggs to the pan. They should bubble up in the oil right away. Cook for 1 to 2 minutes or until golden brown. Adjust your heat up or down as needed.

Flip the eggs over carefully and cook for another 1 to 2 minutes. Place the finished eggs onto a paper towel covered plate to drain and cool. Once cool to the touch, fill with the filling and serve. Enjoy!

Eat healthy and enjoy your food!
Rockin Robin
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Видео Mexico Meets Eggs: Unlock Your Inner Chef with Crunchy Deviled Eggs! канала Rockin Robin Cooks