End Zone Deviled Eggs


Ingredients
Ingredients | Weight | Measure |
---|---|---|
TABASCO® brand Original Red Sauce | --- | 1/4 cup |
Hard-boiled eggs | --- | 24 ea. |
Mayonnaise | --- | 1 cup |
Curry powder | --- | 1-1/2 Tbsp. |
Dijon mustard | --- | 2 Tbsp. |
Cornstarch | --- | 1 cup |
Eggs, raw, separated, whites only | --- | 12 ea. |
Panko breadcrumbs | --- | 1 qt. |
Preparation
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.