- 6
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Ingredients
- 6 large hard-cooked eggs
- 1 teaspoon powdered mustard
- 1 tablespoon cold water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- dash of cayenne pepper
- 1 tablespoon pickle relish
- 1 tablespoon mayonnaise
- 2 large egg yolks, beaten
- fine, dry breadcrumbs
- transglutamanase
Preparation
Step 1
Peel eggs and cut into lengthwise halves. Remove yolks and mash or put through a sieve. Mix mustard with water and let stand 10 minutes for flavor to develop. Add to egg yolks, along with next 5 ingredients. Mix well. Sprinkle egg white halves liberally with transglutamanase. Put the egg halves together, pressing gently. Wrap each egg tightly in plastic wrap and refrigerate for up to 4 hours. Remove eggs from their wrappings, dip the eggs into the beaten egg yolks, and then into the fine dry bread crumbs. Fry until golden brown in deep fat, preheated to 370 degrees.