Starter
Crispy Fried Deviled Eggs with Curry Cream, Bacon and Cress
45 minServes 6Nutri-Score C€€
C
45 min
45 minCrispy Fried Deviled Eggs with Curry Cream, Bacon and Cress
what you need
Ingredients
eggs (hard boiled, peeled, halved)Other6 pieces
cream cheese (softened)Dairy100 g
curry powder (about 1 tsp)Spices2 g
mustard (about 2 tsp)Pantry10 g
bacon (fried until crispy, crumbled)Meat80 g
cress (a small punnet, roughly chopped)Produce1 piece
flour (for coating)Pantry60 g- egg (beaten, for coating)Other1 piece
panko breadcrumbsBakery80 g- vegetable oil (for deep frying)Pantry500 ml
saltSpices3 g
black pepper (freshly ground)Spices1 g
per serving
Nutrition
186kcal
- Carbs
- 10 g
- Proteins
- 7 g
- Fat
- 13 g
what you’ll use
Tools
Saucepan
Mixing bowl ×3
Frying pan
Slotted spoon
Piping bag
step by step
Method
- Step 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.
- Step 2
Fry the bacon
- Fry the bacon in a pan until crispy.
- Drain on paper and crumble into small pieces.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Fill and garnish
- Pipe the curry cream into the crispy egg whites.
- Top with crumbled bacon and chopped cress.
- Serve right away.
most cooked first