A Fried Twist: Asian-Flavour Filled Deviled Eggs

These fried Asian-fusion Deviled eggs are a massive crowd pleaser, and they're quick and easy to put together. Fried food doesn't get much easier than these deliciously flavourful and crunchy deviled eggs, and even those who do not like traditional deviled eggs are sure to adore these.

This recipe is quick and easy to put together, and it makes for a great appetizer for any party or event - or even just a simple dinner. They pair deliciously with Asian noodle dishes, and they make for an addictive appetizer that your guests are certain to dig in to every time.

You can follow my easy step-by-step recipe below, which will guide you through how to make this dish the same way that I do. It's foolproof, and they're sure to turn out excellent!

Ingredients:

• As many eggs as desired. Number of eggs does not affect recipe 
• Furikake seasoning
• Kewpie mayo 
• Panko 
• Onion powder
• Garlic Powder
• Flour
• Vegetable oil (for frying)
• Red chili flakes
• Chilli oil

First boil water and add your eggs. Boil for around ten minutes until hard boiled. The yolks need to be hard boiled in order to make the filling for the deviled eggs. 

Set eggs aside until cool (or transfer to cold water) and then peel. Cut the eggs in half and remove the yolks, putting them in a separate bowl and mashing alongside a good amount of kewpie mayo. The mixture should be soft and creamy as well as thick, as it needs to be piped in to the whites of the eggs (the halves should look like shells, with the hole from the yolk being where the filling will go). 

Set up a dredging station and dredge the eggs with flour, then egg, then panko. Two coats is best. Fry eggs in a pan of oil and ensure that the eggs get crispy and fried evenly. 

Pipe the yolk mixture into each egg, topping with furikake and chili oil. Serve immediately or let sit.