For this year’s Sip & Swine, we decided to do a little something different. We just couldn’t wait for March 2nd and 3rd, so in mid-February we decided to start the fun a little early. For the first time ever, we held an online BBQ Side Dish Contest on Facebook. The prize was a VIP BBQ Festival Package for Sip & Swine 2018.
Basically, we put out the call for favorite barbecue side dishes and asked for original recipes. From there, our staff chose their favorite. So, after careful consideration of all the BBQ side dish recipes that were submitted, we made the selection.
And the winner is… drum roll, please…
Angela Williams with Kickin’ Fried Deviled Eggs!
Congratulations, Angela. For your winning submission for a BBQ side dish, you’ll receive a 2-pack of tasting tickets for Sip & Swine 2018 and 2 Sip & Swine t-shirts. But the prizes don’t stop there – we’ll also share your recipe on social media so that everyone can try your delicious deviled eggs!
For those who want to make these delicious, devilish eggs at home, here’s Angela’s recipe:
For deviled eggs:
- A dozen eggs
- 1/4 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 4 tablespoons of sweet relish
- 2 dashes of hot sauce
- 1 cup panko breadcrumbs
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 tbsp. heavy cream
- Vegetable oil for frying
- 1 tablespoon chopped chives, for garnish
- 4 strips of cooked chopped bacon, for garnish
For deviled eggs:
Boil eggs. Drain and peel eggs and slice in half lengthwise. Scoop yolks into a small bowl and place whites on a paper towel-lined plate. Mix yolks with remaining ingredients until well blended.
Whisk eggs and cream together in another shallow bowl. Pour Panko in a separate bowl. Place flour in a third shallow bowl. Place at least an inch of vegetable oil in a medium saucepan and heat to 350 degrees. Dip each egg white half in flour then egg then breadcrumbs. Drop 4 or 5 coated eggs at a time into the oil for a few minutes until golden brown. Remove and place on a paper towel-lined plate to drain. Once all eggs are fried, top each with 1 tsp. (or so) of deviled egg filling and sprinkle with bacon and chives.
We caught up to Angela to ask about the inspiration behind Kickin’ Fried Deviled Eggs.
Angela created Kickin’ Fried Deviled Eggs because her husband and kids all love deviled eggs. But to Angela, a normal recipe was lacking something. So instead, she decided to try something new. “I’ve heard of fried deviled eggs but wanted a little more spice and flare,” Angela explained. “I knew the Dijon mustard and hot sauce would give it the kick I needed, and who would not want [it] to be topped off with bacon!” It took about two tries to figure out the perfect combination of ingredients and about a week to understand what worked well together.
The process of creating the eggs got a little tricky. The most difficult part to figure out was frying the egg whites, which isn’t without its challenges. Angela explained, “Since the egg white is already cooked, you’re frying it just to get a nice golden coat with the Panko. Panko fries very quickly, so it’s easy to overcook if you’re not careful.”
And that goes along with the advice Angela has for those who are attempting to make the eggs for the first time: “Batter all the eggs first before dropping them in the grease. That way you’re not multitasking as much and can keep an eye on the eggs while frying.” She also recommended using an air fryer to cut out some of the grease if you have one. Though she doesn’t personally have one, she believes that an air fryer would help you get the eggs just right every time.
As far as what main dish goes best with Kickin’ Fried Deviled Eggs, Angela recommends ribs. She says that the sweet, saucy ribs and the slightly spicy, crunchy eggs balance each other nicely. It’s easy to see how Kickin’ Fried Deviled eggs would make the perfect BBQ side dish.
Thanks again for sharing your recipe with us, Angela! We appreciate the thought and creativity that went into your unique twist on deviled eggs. We hope that you enjoy the Sip & Swine BBQ Festival this year and that you keep on cooking!