Crispy Deviled Eggs on the Traeger
Deviled eggs are elevated to the next level when given a crispy shell. Dipped in panko bread crumbs and quickly fried on the Traeger, these are not your grandma's deviled eggs.
Equipment
- Instant pot (or saucepan)
- Sharp knife and cutting board
- 4 bowls
- sandwich sized ziplock bag
- Cast iron skillet
- Slotted spoon
- Wire rack and paper towels
Ingredients
- 1 dozen whole eggs
- 3/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tsp Traeger hot sauce
- 1 cup white flour
- 2 cups Panko bread crumbs
- 2 tbsp Smoke Junkie Seasoning
- Paprika for garnish
- about 2 cups vegetable oil
Instructions
- Prepare 10 hard boiled eggs (see content above for our recommended instant pot method).
- Once eggs are cooled and peeled, slice them in half lenghtwise with a very sharp knife.
- Scoop out the yolks into a bowl and place the whites on a paper towel briefly.
- Assemble three bowls for breading.
- First bowl should have white flour seasoned with salt and pepper.
- Second bowl is the remaining 2 whole eggs, beaten.
- Third bowl is panko breadcrumbs seasoned with Smoke Junkie seasoning.
- Dip the egg whites in flour, then egg and then panko, coating well.
- Set the breaded eggs on a wire rack and continue with remaining egg halves.
- In a bowl, combine egg yolks, mayonnaise, mustard, and hot sauce and mix until well blended.
- Transfer egg yolk mixture to a ziplock bag and cut off the corner.
- Heat about 1 inch of oil in a cast iron skillet on the Traeger induction burner until the oil reaches 300*.
- Carefully lower breaded egg halves into the oil and fry until just golden on both sides-- about 60 seconds while flipping once.
- Transfer the eggs to a paper towel and then a platter, and continue with remaining egg pieces.
- Pipe filling into crispy deviled egg shells and sprinkle with paprika.
- Serve your crispy deviled eggs cooked on the Traeger with a bit more hot sauce and enjoy!