Deviled Eggs

Who does not love deviled eggs during the holidays.
Who am I kidding. I love them all year long.
This is a quick simple recipe I throw together every year.
I usually eyeball everything, but this year will measure for you.
I will also include my fried deviled egg recipe video for you also.
Again thank you all for watching.
What kind of of thing do you do to make for easy egg shell pealing.

Ingredients:
12 EGGS
1 TBS. PICKLE RELISH (I USE SWEET, DILL WORKS)
1 TBS. MUSTARD (CAN SUBSTITUTE DEJON FOR SPICE)
1/2 C. MAYONAISE
1 TSP. SALT & PEPPER
GARNISH:
PAPRIKA (I USED SMOKE)
PARSLEY FLAKES

I add my eggs to my pot add cold water.
once boiling start clock for 10 minutes.
when time is up run under cold water to stop the cooking.

November 2010 I created deep fried Deviled Eggs
They were just amazingly delicious. (Photo Facebook Link)
https://www.facebook.com/photo/?fbid=1463292507751&set=a.1560250771647

Recipe:
Fried Deviled Eggs
Ingredients
1 dozen eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon zest
1 tablespoon chopped chives
Dash hot sauce
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup panko crumbs
Parsley, for garnish
Peanut oil, for frying
Directions
Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
Heat oil in a deep-fryer to 350 degrees F.
In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.
Panko is Japan’s secret ingredient for crunch. A flaky bread crumb with a coarse texture and jagged edges, panko imparts a delicate crispiness perfect for frying or baking.
This is usually found in the Asian foods part of your store.