OPELOUSAS, La., April 11, 2023 /PRNewswire/ -- Put a new spin on a classic deviled egg this spring! Whether you are trying to decide what to do with all those eggs the Easter Bunny hid, or looking for a devilishly delicious picnic treat, Tony Chachere's Fried Deviled Eggs are crunchy, creamy, Creole, and have an inviting flavor that will have you savoring every bite.

Whether you are trying to decide what to do with all those eggs the Easter Bunny hid, or looking for a devilishly delicious picnic treat, Tony Chachere’s Fried Deviled Eggs by @firehousegrub are crunchy, creamy, Creole, and have an inviting flavor that will have you savoring every bite.

TONY'S FRIED DEVILED EGGS
By: @firehousegrub 
INGREDIENTS
6 Extra Large Eggs
Frying Oil
½ Cup Mayonnaise
1 Tablespoon Dijon Mustard
1 Tablespoon Dill Pickles, Finely Chopped
2 Teaspoons Tony's Original Creole Seasoning
Flour
1 Egg, Beaten
Panko Breadcrumbs
1 Jalapeño, Thinly Sliced

PREPARATION
Prep Time:       15 Minutes
Cook Time:      30 Minutes
Serves:            3-4

  1. Bring a small pot of water to a boil. Drop eggs in water. Cover and reduce heat to low. Continue to cook for 13 minutes.
  2. Remove eggs from the pot and transfer to a bowl with ice water.
  3. While the eggs are cooling, make the topping by combining mayo, mustard, dill pickles, and seasoning in a bowl.
  4. Peel eggs and cut them in half. Take out yolks and put them in a bowl with other ingredients. Stir to combine.
  5. Heat frying oil to medium-high heat. Coat egg whites in flour; dredge them in the beaten eggs; then coat them in panko breadcrumbs.
  6. Fry until golden brown. Remove and place on a paper towel to drain the grease.
  7. Place the filling in a sandwich baggie and cut the corner off. Squirt filling onto each fried egg. Garnish with sliced jalapeños and a sprinkle of Tony's and enjoy!

About Tony Chachere's® 
For more than 50 years, Tony Chachere's® Famous Creole Cuisine has been bringing flavor to tables across the country and the world. Established in 1972 by Tony Chachere, the "Ole Master" of Creole cooking, Tony's remains family-owned and operated in Opelousas, Louisiana. Employing more than 100 people, the family maintains a tradition of Creole authenticity in its comprehensive line of seasonings, dinner mixes, marinades, salad dressings and more.

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SOURCE Tony Chachere's

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