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Ingredients
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Deviled Eggs
Remoulade Mousse
Method
Prepare the Deviled Eggs
- 1
- 2
- 3
Prepare Filling
Slice the peeled eggs in half lengthwise. Remove the yolks and place them in a mixing bowl. Add mayonnaise, Dijon mustard, salt, black pepper, and paprika to the yolks. Mix until smooth.
- 4
Fill the Eggs
Spoon or pipe the yolk mixture back into the egg whites.
Fry the Eggs
- 5
Coat with Panko
Roll each filled egg half in Panko breadcrumbs, ensuring they are fully coated.
- 6
Heat Oil
In a deep skillet or frying pan, heat the oil over medium heat until it reaches 350°F (175°C).
- 7
Fry the Eggs
Carefully place the coated eggs in the hot oil, frying in batches if necessary. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Prepare the Remoulade Mousse
- 8
Mix Ingredients
In a separate mixing bowl, combine mayonnaise, Dijon mustard, chopped capers, lemon juice, parsley, salt, and black pepper. Stir until well combined.
- 9
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the remoulade mixture until fully incorporated.
Serve
- 10
Plate the Dish
Arrange the fried deviled eggs on a serving platter and serve with the remoulade mousse on the side for dipping.
