Ingredients
Scale
- 6 large eggs
- ½ cup all-purpose flour
- 2 large eggs beaten
- ½ cup panko breadcrumbs
- ½ cup plain regular breadcrumbs
- Vegetable oil for frying
- 3 tablespoons mayonnaise
- 1 teaspoon fresh dill finely chopped
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- Paprika for garnish
- Extra fresh dill for garnish
Instructions
- Place the eggs in a pot, cover with cold water, and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 10 minutes.
- Transfer the eggs to an ice bath to cool completely before peeling.
- Slice the cooled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl, setting the egg whites aside.
- Mash the yolks until smooth, then mix in mayonnaise, dill, mustard, salt, and white pepper until creamy. Refrigerate the filling until ready to use.
- Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with the breadcrumb mixture.
- Heat about 2 inches of oil in a skillet or pot to 350°F (175°C).
- Dredge each egg white half in flour, dip in beaten eggs, and coat with breadcrumbs, pressing gently for an even coat.
- Fry the egg whites in batches for 1-2 minutes per side until golden brown and crispy. Drain on paper towels.
- Pipe or spoon the yolk filling into each fried egg white half and garnish with paprika and extra dill before serving.
Notes
Ensure the oil is hot enough for frying to achieve a crispy texture.
You can customize the filling by adding ingredients like bacon or hot sauce for extra flavor.
Nutrition
- Serving Size: 1 egg half
- Calories: 150
- Sugar: 0g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.