It's that time of year again!
Last year's recipe was pre-camera, so I've improved the recipe and included instructional photos. If you haven't tried these yet, I encourage you to have them on your holiday table this year. It's always a pleasure to watch people attempt to figure out what they are, finally have to ask, and, once they find out, watch their eyes grow wide and start shoving people out of the way to engorge. They're incredible.
The recipe is simple, but time consuming, so plan accordingly. I always make the deviled eggs the night before and refrigerate, then wake up early (ugh) to batter and fry them. You can use virgin coconut oil or organic peanut oil, whichever is on hand. This makes the outside crispy, but not oily at all. These always disappear quickly, even in a room full of people who normally are not deviled egg fans. You'll also have some filling left over, which makes a great sandwich for the chef - a great back-up in case you happen to run out of deep fried deviled eggs and want to sneak another taste.
Seasoned Deep Fried Deviled Eggs