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End Zone Deviled Eggs

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Recipe uses Original Red Sauce
Original Red Sauce
12 servings
End Zone Deviled Eggs
End Zone Deviled Eggs


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.


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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