From the Chef’s Kitchen: 

After thousands of requests, here at last is the recipe for my latest creation: Fried Deviled Eggs for you to enjoy. With Susan Lawrence closed on Sundays I thought it would be a really fun idea to share recipes from my own kitchen where many of the ideas for the store originate. It is our “test” kitchen and I hope you enjoy this and create some deliciousness of your very own!  You can see this recipe with step by step pictures on our Facebook page @susanlawrencecatering

HOW TO MAKE FRIED DEVILED EGGS
I have often thought about elevating the much revered classic deviled egg to a culinary WOW - and inspiration came last week when I created Fried Deviled Eggs for a group of very special food-loving guests. The combination of a crispy fried exterior and a cool smooth creamy filling, with just a touch of piquant spiciness, makes them a truly extraordinary deviled egg experience. Of course, use the very best farm raised eggs with those rich deep colored yolks. The result is impressive, but these are actually easy to make once you master the various steps involved. Truly a bite of heaven and devilishly good...
Makes 16 halves. 

INGREDIENTS 

8 large farm raised eggs, chilled. (these are available daily at Susan Lawrence from a farm upstate) 
2-3 additional large eggs, beaten 
1/3 c mayonnaise  
1 T Dijon mustard  
1 t lemon juice  
1/2 t Worcestershire sauce  
1/4 t salt  
1/8 t ground black pepper  
1/2 t sriracha or tabasco 
1/4 t paprika 
3/4 c all purpose flour  
1 c panko bread crumbs
3/4 c garlic & herb seasoned bread crumbs
5 c canola oil 
Pastry Bag & Star Piping Tip 

DIRECTIONS
To Make Perfect Hard Boiled Eggs
Fill a 4-quart pot with 2 quarts of water. Bring to a full boil. With a slotted spoon or mesh strainer carefully add the 8 cold eggs to the boiling water. Reduce to simmer and cook for 12 minutes. Remove eggs and immediately shock in a large bowl of ice water. When the eggs are cold, crack and peel using the cold water to facilitate shell removal. Dry the eggs thoroughly with paper towels and set aside. 

To Make the Egg Filling
Trim off a thin piece off the end of each egg. Then cut each egg in half at the center (not lengthwise as normally done). They will stand like little egg cups. Carefully remove the yolks from each egg half. In bowl of food processor, add the yolks and all the little egg white end-trimmings. Add the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, salt, pepper, sriracha and paprika. Blend until smooth being sure to scrape down the sides with a spatula to make sure everything is well blended. Adjust seasoning to taste. Place all the filling in a pastry bag fitted with a star piping tip and set aside. 

To Make Crumb Mixture & Coating the Eggs
Whisk the three eggs. Mix together the seasoned bread crumbs and panko bread crumbs. Set up three plates or bowls, one each for the flour, eggs and seasoned bread crumbs. Carefully dredge the egg cups in the flour, then the egg mixture and then the seasoned bread crumbs. Make sure the egg cups are thoroughly coated, inside and out, with each of the ingredients. Set aside.

To Fry & Finish the Deviled Eggs  
Pour 5 cups of canola oil into an 8” diameter 4-quart pot. Heat the oil to 350-375 degrees. Fry in batches until golden brown (just a minute or two) using a mesh strainer to carefully lower and remove the eggs from the frying oil. Transfer to a plate lined with paper towels and immediately sprinkle while still warm with Maldon sea salt. When just cool enough to handle (luke warm but still crispy) pipe the egg yolk mixture into the center of each egg cup. Sprinkle lightly with paprika and a little more Maldon sea salt. Serve immediately. I use whatever fresh herbs I have in the garden to garnish the eggs or the platter: fresh chives, nasturtiums, flowering thyme, rose petals, etc. 

Do Ahead Tips:
Much of this can be done and cleaned up ahead of time - so if you are serving guests it can be set up in a simple and organized fashion. The eggs can be cooked and peeled the day before - just keep them tightly covered in the refrigerator. The filling can be made several hours before serving. Just place the filled pastry bag in the refrigerator and it will be ready when you need it. You can coat the egg cups in the bread crumb mixture up to an hour before - just leave at room temperature. But it is essential that the egg cups are fried just before serving so your guests get the full effect of the crunchy warm exterior and the creamy deviled egg filling. It’s best if the filling is not ice cold when you pipe it into the warm egg cups.