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What do you do with your dyed eggs after Easter is over? Here’s an idea that could help you find new meaning for those leftover colored eggs.
Vegetable oil
2 hardboiled egg
1 Tbs flour for dredging
1 egg beaten with 1 tsp of water
2 Tbs seasoned breadcrumbs
Salt and pepper
Instructions: Remove shells from hardboiled egg. Roll egg in flour. Dip egg in egg wash. Dredge in seasoned breadcrumbs. Heat oil in a small saucepan to 350 degrees. Deep fry egg until golden brown. Remove egg and season with salt and pepper. Wait until cool before cutting in half.
To add extra flavor and texture, remove the yolks and mix with ½ tsp of mayonnaise and ½ tsp of mustard. Mix together and scoop yolk mixture back into the egg white. These are no deviled eggs. They are kicked up angelic eggs!
Posted in Recipe-breakfast, Recipe-Side Dishes, Recipes | 5 Comments
5 Responses to “Egg-celent Idea for Easter Eggs!”
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If it had sausage mixed into the breadcrumbs, it would be called scotch eggs. It’s usually served with a mustard sauce. Yumm!
Posted by Kathleen Penfold on March 31st, 2010 at 2:20 pm.This is a very good idea! The left-over eggs were always such a problem; they were quite unappetising; but this masks them over and makes them much more tabletop-worthy.
Posted by Stephan on March 31st, 2010 at 2:54 pm.Angelic Eggs rule over Deviled, eh? I love it!
Does Father Leo have an alternative to Devil’s Food Cake? Haha! God bless you all!
i’m going to try this on at my dinner the eggs carollee
Posted by carollee more on April 1st, 2010 at 7:16 am.Cool ideas there, thanks. I honestly took the plunge and got me some chickens last week! Now I have more eggs than I know what to do with!. You might be interested in these egg recipes.
Posted by egglover on October 29th, 2010 at 8:37 am.I use to make these for my husband and grandmother in the early 1980′s, from a Betty Crocker recipe for Scotch Eggs. Then came all of the information about heart disease, eggs (although eggs are okay now) and saturated fats. Now, Scotch Eggs are a heart attack on a plate, but so delicious!
Posted by Elaine on August 19th, 2011 at 5:23 pm.