Golden BLT deviled eggs

Level up your appetizer game.

How many eggs do you want in the morning? Two sounds good.

How many deviled eggs are you going to eat at the party?

Am I right? #cadyheronknowsbest

This Golden BLT Deviled Egg recipe is packed with flavor and has the wow factor that everyone looks for when hosting a get-together. It’s simple, inexpensive, and is a nice twist on the classic deviled egg.

Egg wash: 

1 egg

1/2 cup heavy cream

1/4 cup half n half

Flour Dust:

1 1/2 cup Dot’s Chicken Fry

Breading: 

2 cup Maceo Seasoned Breadcrumbs 

Frying oil:

4 cups vegetable oil

Yolk filling: 

1/2 cup Mayo

1/4 cup mustard 

2 tbl Dijon mustard

1 tbl sweet relish juice

1tbl dill relish juice

2 tsp Worcestershire 

1 tbl Maceo Steak Seasoning

1 lb bacon, cooked and chopped (reserve about 5 whole pieces for garnish)

1 pack cherry tomatoes 

1/2 bunch parsley (2 tbl chopped, leaves to garnish

Instructions:

Mix yolk ingredients until creamy, and fold in 1/2 pack of cooked bacon pieces (about 1 cup), 2 tbl chopped parsley. [parsley and bacon are completely up to you! Add as much or as little as you’d like!] 

Coat egg whites in Dot’s Chicken Fry, then egg wash, then Maceo seasoned breadcrumbs. Fry at 350° Until golden brown. Let cool, and pipe in filling. Garnish with cherry tomato, parsley and a piece of bacon. 

Little Lagniappe:

I always have filling left over, and I hate to see it go to waste. I love to mix mine in with some tuna. Use it to top crostini or make finger sandwiches as another appetizer option for your guests!