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Printable recipe below! Perfect for Easter or any occasion with this easy and extra crispy deep fried deviled egg recipe.
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0:00
you can see the crunch but can you hear
0:07
it deep fried in panko the crispiest
0:10
deileled egg you'll ever crunch and
0:12
[Music]
0:19
eat hey thank y'all for dropping by camp
0:22
and we are in the easter spirit we are i
0:25
have been looking for the easter bunny
0:26
all over but the security dogs have
0:29
chased him off what are we talking about
0:31
today something that has graced the
0:33
table so many times at our house on
0:34
easter but i know it has yours as well
0:36
and it is what deiled eggs but not the
0:39
ordinary deiled eggs no sure we have a
0:42
recipe for deiled eggs in faith family
0:44
and the feast cookbook we also have a
0:47
video that you can check out that we
0:48
probably did three or four years ago
0:50
about deiled eggs and three different
0:52
ways that we prepared them but hey there
0:55
is something that's really unique in
0:56
that video that i really liked and it
0:58
meant a lot to me it did while i was
0:59
doing the bunny hop the be snuck up and
1:01
was trying to get a egg off the table he
1:04
did but why is this devild egg recipe
1:06
different well folks have you ever had a
1:09
deep fried devild egg yeah that's what
1:11
i'm talking about i mean we are going to
1:13
get to grease hot panko them little
1:16
things deep fry them in there then fill
1:18
that back up this will be the best
1:20
devild egg you ever eat in your life you
1:23
know the first thing you got to do is
1:25
you got to go to house and get some
1:27
chicken eggs boil them eggs and i'm
1:29
talking a hard boil so we've covered the
1:31
eggs with water we got them on the
1:32
burner over there and we're going to
1:34
bring it to a really hard boil before we
1:37
even start the timer so that is at least
1:40
a 10minute rolling boil now a lot of
1:43
people used to tell me many years ago
1:45
that when you're bowling them eggs put a
1:47
little salt in the water helps eggs peel
1:49
better put a little vinegar in the water
1:50
helps the eggs peel a little better
1:52
folks i have trouble peeling eggs
1:54
regardless really this is the hardest
1:56
most complicated part of this recipe is
1:58
what peeling the eggs so when you get
2:01
the eggs out of there and be sure you
2:03
dip down in there gingerly and i want
2:05
you to put them in a bowl cover them
2:07
with ice water let them set for at least
2:08
an hour to chill to me those peel better
2:12
now when i was doing some research it
2:14
says that an egg you've had in the ice
2:16
box for four five 6 days will peel
2:19
easier than a fresh egg you might have
2:21
right out of the chicken nugget factory
2:23
so you leave me a comment down there and
2:26
let me know this is how i peel eggs
2:29
cowboy kent this is what works best so i
2:31
want to know so i'm going to go ahead
2:33
and drain the water off of them don't do
2:35
this in the house
2:38
and there we have eight cackleberries
2:41
just like this now i know that when
2:44
you're doing these you need to crack
2:46
them everywhere around top bottom on the
2:50
sides
2:52
everywhere now i do know if you're in
2:54
the house you can start peeling these
2:56
under cold water and they will even peel
2:58
better but we're just going to start
3:00
right here and see what happens i did
3:02
see that people say if you'll roll them
3:04
in your hand gingerly it'll help them
3:07
peel better so we're going to see what
3:09
happens you never know but i'm going to
3:11
go to peeling
3:13
[Music]
3:33
i remember one time a fell told me that
3:35
you could do it this way and then i
3:37
actually seen him do it and then i
3:39
actually tried it in a scotch egg video
3:41
that we did so many years ago so we're
3:43
going to break this end right
3:45
here we're going to break this end right
3:49
here now you got to peel both them ends
3:53
out and if this works at a high altitude
3:57
it'll be something i've never done and
3:59
then we're going to peel this end right
4:04
here and he told me you always start on
4:07
the pointed end which is this end of the
4:08
egg put it right up here
4:13
and you just blow the egg out blow the
4:15
egg right out of the shell oh my word so
4:18
that's a trick you can show your
4:20
grandkids and y'all practice around the
4:21
dinner table just don't let mama catch
4:23
you cuz you might be in trouble if you
4:25
make a mess so
4:29
[Music]
5:00
slice them eggs halfway right in two and
5:04
what shen showed me a trick take that
5:06
knife every time wipe it clean it'll
5:09
slice through there even better so thank
5:11
you shen then we put all the yellowers
5:13
in this bowl and it's time to go to
5:15
mixing up the magic now i know people
5:18
might put a lot of different things in
5:20
their deiled eggs mine was always sweet
5:22
relish really to start with i think
5:25
shannon she even likes a deal relish in
5:27
hers sometimes so we're just going to
5:29
start with the sweet relish and i'd say
5:32
about that much right there mhm to that
5:36
duke's
5:37
mayo and we're going to put about that
5:41
much and to
5:43
that the one that kicks it up 14 notches
5:46
it is what it is our sweet and spicy
5:53
mustard but you could also use honey
5:56
dijon mustard if you want to now justin
5:58
wilson would be proud of me cuz i'm
6:00
going to put lean perin in there i'm not
6:01
even going to say the name i'm just
6:03
going to call it the w sauce a little
6:05
splash right in there and then we're
6:07
going to take a fork and we're going to
6:09
go to mashing and i think that is about
6:12
the right consistency well we got them
6:14
mashed up but i would like to taste it
6:15
and see if i need to add
6:22
anything mage we're just going to quit
6:24
right there folks that is on the spot it
6:28
is well i'm going to set this aside and
6:30
i'm going to get them panko breadrumbs
6:32
ready to go cuz i like something crispy
6:34
and fried
6:40
[Music]
6:45
assembly line is ready to go here folks
6:47
i have a about a cup of flour two eggs
6:50
that are well beaten some panko bread
6:53
crumbs right here to that we are going
6:55
to get us some original seasoning in
6:58
there
6:59
i'd say about that
7:01
much dry parmesan and romano uhhuh give
7:07
it a pretty good shake into this because
7:08
i like to use about a four of a cup of
7:10
it because it just brings out so much
7:12
more flavor and to that a little garlic
7:16
powder i'm glad the wind ain't blowing
7:18
too much we never would have got it in
7:20
there give it a mix with your little
7:22
fingers take your first lifeboat right
7:25
here he is ready to go first there could
7:28
be a little moisture on there that would
7:30
really adhere everything sticking to it
7:33
so we're going to give him a little
7:35
dusting in the fly shake it off a little
7:38
now where does he go in the egg make
7:41
sure you turn them over cuz you don't
7:43
want that just to sit in in the boat and
7:46
then just go to tossing them in
7:48
here shake out the middle again back in
7:51
the egg wash or the
7:54
egg back in the pine
7:57
cone that is what you call an egg ready
8:00
for the deep frying
8:07
[Music]
8:20
we've got our oil in a dutch oven and
8:22
make sure you're using a good fry oil
8:24
for this i'm using peanut oil today we
8:26
want to get to about 360 365 because
8:30
this is a really quick fry don't take
8:32
long and you need to make sure that
8:34
these get set about 3 or 4 minutes
8:36
before you fry them cuz i just think it
8:38
makes it adhere to that batter even
8:40
better than anything else don't take
8:43
long and we're not going to overcrowd
8:44
the boat none and if they land in there
8:47
one way or the other it don't make no
8:48
difference because we're going to flip
8:49
them i imagine probably they might go a
8:52
minute minute and a half before they are
8:54
plum done we're going to cook these till
8:56
they're really good and golden brown and
8:58
crispy and then we're going to fill
8:59
those up a baggie and pop it plum full
9:01
of there if you got one of them fancy
9:03
popping bags you use it but you can see
9:05
it don't take long to get the crispy
9:07
goodness done
9:09
[Music]
9:48
this is probably the best thing ever
9:49
happened to a deiled egg right here is
9:51
deep frying in that panko now i
9:54
experimented with this and i left some
9:56
out when i tried them and i put some in
9:58
the refrigerator 2 or three hours they
10:01
was both just good as gold still crispy
10:03
so if you want to serve them warm just
10:05
like this you go ahead if you want to
10:06
make them early put them in the ice box
10:08
and then bring them out hey you good to
10:10
go too but i'm going to try one i want
10:12
to hear the crunch and i think i'm going
10:14
to try this
10:20
one this has probably blown my mind more
10:24
than anything that i've ever done to an
10:26
egg oh my gosh it's so good going to do
10:30
the the bunny
10:33
rabbit you like that mate
10:38
m did you enjoy that recipe lou i really
10:41
did and i think we should thank
10:43
everybody for watching but hey we've had
10:45
a lot of new viewers that have come
10:47
along in the last two or three weeks so
10:49
we welcome you into our great kitchen
10:52
here welcome into our lives we hope you
10:55
enjoy our videos and what it's all about
10:57
because it's more than just cooking
10:59
you're going to see some dogs some
11:00
dancing some good things you are but you
11:03
know as we talk about easter and um i
11:07
heard an old man say on the ranch many
11:08
years ago cuz we was getting pretty
11:10
close to easter before we got out of
11:11
there on spring works and he said
11:14
"aren't you boys to remember this when
11:15
you get around that table at easter the
11:18
table may be full but the tomb is empty
11:21
because we have a risen savior we do
11:24
that is the reason that we get to
11:25
celebrate easter it's a great gift it is
11:28
be sure you share that gift with
11:30
everybody in your family but also with
11:32
your friends and neighbors because
11:33
that's what it's about it is with pride
11:36
privilege and honor that i tip my hat to
11:38
all the servicemen and women and all the
11:40
veterans who have kept that old flag of
11:41
flying over camp and remember those
11:43
folks in your prayers cuz they might not
11:44
be around that easter table so you just
11:46
remember them rest of you get on up in
11:49
here really quick because these ain't
11:50
going to last long god bless you each
11:53
and every one of them give you a big old
11:54
hug and i'll see you down the deep fried
11:57
devil egg
12:00
trail mage i'm sorry i well tell you
12:04
what i'm going to do i don't know where
12:06
dooker's at you've been out here
12:09
guarding the bears off the devild eggs
12:11
hey right up here have a little bite woo
12:13
woo got a little bite for you girl okay
12:16
that's it
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