Panko Crusted Pickled Deviled Eggs
This recipe was inspired by the Panko Crusted Pickled Deviled Eggs on the menu at Sonata Restaurant in St. Petersburg, FL. They're a sophisticated and delicious spin on classic deviled eggs and are perfect for a party or gathering.
Ingredients
Pickled Eggs
- 6 eggs or more/less depending on how many people you are serving - preferably cage free and organic
- 1 1/2 cups rice wine vinegar
- 1/2 cup water
- 6 garlic cloves peeled and smashed
- 1/2 red onion medium in size and sliced thin
- 1 1/2 tbsp sugar
- 1 tbsp salt
- 1 tsp black peppercorns
Avocado Cream
- 1/2 avocado ripe and medium-large in size
- 1/2 lime medium in size - about 2 tbsp
- 1/2 cup plain greek yogurt
- 1/2 tsp salt plus more to taste as needed
- 1/2 tsp olive oil
- 1/4 tsp black pepper cracked
Spicy Aioli
- 1 cup mayonnaise
- 3 garlic cloves
- 1 tbsp lemon juice
- 1 1/2 tsp cayenne if you really like heat, add as much as you'd like.
- 1/2 tsp salt
- 1/4 tsp black pepper cracked
Panko Crusted Deviled Egg Assembly
- pickled eggs
- avocado cream
- spicy aioli
- 1 cup panko breadcrumbs
- 2 cups vegetable or canola oil use any other frying oil of your choice
- 2 eggs whisked together
- 1 cup all purpose flour
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
- 2 dashes hot sauce like Diamond Crystal (optional)
- salt
- 1/2 tsp paprika
- fresh dill chopped, for garnish (optional)
Instructions
Pickled Eggs
- Make the pickled eggs at least 24 hours before you plan to serve them. Bring a large pot of water with enough water to cover eggs to a boil. Carefully add eggs to pot and boil for 10 minutes. Prepare an ice bath while the eggs boil. After the 10 minutes are up, add eggs to the bath to stop the cooking process. Leave for at least 10 minutes.
- In a medium pot, add all pickling ingredients with the exception of the eggs and onions. Bring to a boil, then remove from the heat and add the onions.
- While pickling solution cools a bit, carefully peel the eggs, discard ice bath water and place peeled eggs into the bowl used for the bath. Carefully pour pickling mixture with the onions over the eggs in the bowl used for the ice bath and place in the fridge for at least 24 hours.
Avocado Cream
- The day that you're going to assemble your eggs, make the avocado cream. Add all ingredients to a high powered blender and blend until well combined. Mixture should be similar to a yogurt-like consistency. Add water, 1/4 tsp at a time, if mixture is too thick. Season with more salt as needed and refrigerate until ready to assemble
Spicy Aioli
- After the cream is complete, make the aioli. Add all ingredients to a high powered blender and blend until well combined. Season with salt as need. Optionally, you can add this mixture to a squeeze bottle or piping bag for plating purposes. Refrigerate until ready to assemble.
Panko Crusted Deviled Egg Assembly
- 24 hours later, remove eggs from pickling mixture - they should be slightly pink. You can optionally reserve onions and pickling mixture in a jar for another use.
- Cut Eggs in half and carefully scoop out the cooked yolks and add them to a bowl. Mash them and then mix in the mayo, dijon, hot sauce (if using) until smooth. Season with salt as needed.
- Add flour, whisked egg and panko to three separate bowls and have a plate ready. One at a time, coat eggs in flour, next egg (allowing excess to drip off) and then panko. Set on reserved plate.
- Heat oil in a medium pot over medium high heat. Line a separate plate with a paper towel. One at a time, fry egg halves for 30 seconds to one minute until golden and crisp, add to paper towel lined plate and season with a pinch of salt. Keep a close eye on these as they cook quickly.
- To assemble eggs, spoon some egg yolk mixture into each panko fried egg half. Swipe some avocado cream on serving plate, place eggs on cream, and spoon/pipe/squeeze the aioli onto the plate. Garnish eggs with paprika and fresh dill if using.
