Spicy Fried Egg Salad Bombs
9 large EGGS 1 Tbsp. flour 1 1/2 Tbsp. mayonnaise 1 Tbsp. cayenne pepper, ground salt, to taste 1/2 tsp. onion powder 1/2 tsp. dried parsley 1 pinch black pepper 1 cup panko breadcrumbs FOR THE AIOLI: 1/2 cup mayonnaise 1/2 tsp. cayenne pepper, ground juice from 1/2 lemon
Yields: 2 servings (makes 8 balls total)
- Nutritional Information
Per serving: 1/2 recipe
(Nutrition does not include frying oil*)
Total fat: 73 g
Saturated fat: 15 g
Polyunsaturated fat: 34 g
Monounsaturated fat: 19 g
Cholesterol: 865 mg
Sodium: 1763 mg
Carbohydrates: 48 g
Fiber: 1 g
Sugar: 2 g
Protein: 34 g
Vitamin A: 446 mcg
Vitamin D: 5 mcg
Folate: 127 mcg
Choline: 687 mg
Calcium: 142 mg
Iron: 5 mg
Potassium: 424 mg
This recipe is an excellent source of protein, vitamin A, vitamin D, folate and choline.
BRING small pot of water to a boil and gently SUBMERGE 8 eggs (the last egg will be used for the egg wash). SET timer for 15 minutes. REMOVE eggs from pot once time is up.
TRANSFER eggs into a bowl of ice water and ALLOW to cool. PEEL when cooled and SEPARATE the whites from the yolks. MASH yolks and PLACE into a bowl. Using a different bowl, DO the same to the egg whites.
FOLD the flour, black pepper and 1/2 tsp. of the cayenne pepper into the bowl containing the egg whites. FOLD the whites with a rubber spatula until roughly mixed.
FOLD the mayonnaise, 1 Tbsp. of cayenne pepper, onion powder, parsley and salt into the bowl containing the yolks. If the consistency is a little loose, ADD 1/4 tsp. of flour.
GRAB a spoonful of the yolk mixture and ROLL into a 1-inch ball. COVER the ball with the egg white mixture. To do this, first FLATTEN the egg white mixture in your hand until it is 1/4 to 1/2 inch thick, then FORM around the yolk ball. PLACE completed balls onto a baking sheet lined with parchment paper. PLACE sheet pan in the freezer for 15-20 minutes to chill.
While your egg balls cool, CRACK the last egg into a bowl and ADD 1 Tbsp. of water. WHISK together to mix thoroughly and SET aside. PLACE the panko in a separate, medium-sized bowl.
To make the aioli, PLACE mayonnaise into a bowl. Gently WHISK in the lemon juice and 1/2 tsp. of cayenne pepper. SET aside.
REMOVE balls from the freezer. They may need to be reshaped so that they are smooth and round. ROLL the balls in the egg mixture, and PLACE in the panko bowl. Using your other hand, ROLL the ball around in panko, then PLACE on another sheet tray. CONTINUE until done.
HEAT your deep fryer or large pot with oil to 350°F. PLACE balls in a deep fryer for 2-3 minutes, or until outside is golden brown. SERVE.
The Incredible Egg developed this recipe in partnership with Foodbeast.