End Zone Deviled Eggs Recipe | TABASCO® Foodservice

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.