End Zone Deviled Eggs
|TABASCO® brand Original Red Sauce||---||1/4 cup|
|Hard-boiled eggs||---||24 ea.|
|Curry powder||---||1-1/2 Tbsp.|
|Dijon mustard||---||2 Tbsp.|
|Eggs, raw, separated, whites only||---||12 ea.|
|Panko breadcrumbs||---||1 qt.|
Preheat a deep-fryer to 350ºF.
Cut hard-boiled eggs in half lengthwise; separate yolks from whites.
Push hard-boiled egg yolks through a tamis into a bowl.
Add TABASCO® Sauce, mayonnaise, curry powder and Dijon; mix until smooth. Place mixture into a piping bag with a star tip.
Lightly dust hard-boiled egg whites with cornstarch, shaking off any extra. Place into the whisked raw egg whites. Remove hard-boiled egg whites and place into the Panko breadcrumbs.
Place breaded egg whites into the fryer until golden brown.
Pipe filling into fried whites.
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