Entrée
Crispy Fried Deviled Eggs with Curry Cream, Bacon and Cress
45 minPour 6Nutri-Score C€€
C
45 min
45 minCrispy Fried Deviled Eggs with Curry Cream, Bacon and Cress
recette de
Frederikke Wærens
@frederikkewaerens
3 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
eggs (hard boiled, peeled, halved)Autres6 morceaux
cream cheese (softened)Produits laitiers100 g
curry powder (about 1 tsp)Épices2 g
mustard (about 2 tsp)Épicerie10 g
bacon (fried until crispy, crumbled)Viandes80 g
cress (a small punnet, roughly chopped)Fruits et légumes1 morceau
flour (for coating)Épicerie60 g- egg (beaten, for coating)Autres1 morceau
panko breadcrumbsBoulangerie80 g- vegetable oil (for deep frying)Épicerie500 ml
saltÉpices3 g
black pepper (freshly ground)Épices1 g
par portion
Nutrition
186kcal
- Glucides
- 10 g
- Protéines
- 7 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier ×3
Poêle
Écumoire
Poche à douille
pas à pas
Préparation
- Étape 1
Boil and peel the eggs
- Boil the eggs until hard boiled, about 9 minutes.
- Cool them in cold water, then peel and halve them lengthwise.
- Scoop the yolks into a bowl and set the whites aside.
- Étape 2
Fry the bacon
- Fry the bacon in a pan until crispy.
- Drain on paper and crumble into small pieces.
- Étape 3
Make the curry cream
- Mash the yolks with the cream cheese, curry powder and mustard.
- Season with salt and pepper and mix until smooth.
- Transfer to a piping bag and refrigerate.
- Étape 4
Coat the egg whites
- Roll the egg white halves in flour.
- Dip them in the beaten egg, then press them into the panko breadcrumbs.
- Étape 5
Fry the egg whites
- Heat the oil to about 175 °C.
- Deep fry the coated egg whites until golden and crispy, about 2 minutes.
- Drain on paper and sprinkle lightly with salt.
- Étape 6
Fill and garnish
- Pipe the curry cream into the crispy egg whites.
- Top with crumbled bacon and chopped cress.
- Serve right away.
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