Ingredients
8 large eggs, divided
3 tbsp. mayonnaise
1 tbsp. sour cream
1 tsp. hot sauce
1 tsp. Dijon mustard
Kosher salt
Freshly grond black pepper
1/2 c. all-purpose flour
3/4 c. panko breadcrumbs
1 tsp. garlic powder
vegetable oil, for frying
Finely chopped chives, for garnish
Smoked paprika, for garnish
Preparation
Step 1 Place 6 eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid, and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel.Step 2Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, sour cream, hot sauce, and Dijon mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Season with salt and pepper. Cover and refrigerate while frying eggs.Step 3Place flour, remaining eggs, and panko into 3 separate shallow bowls. Add 1 teaspoon water to eggs and whisk with a fork to combine. Add garlic powder to bowl with flour and stir to combine. Dredge each egg white first in flour, then egg, then panko, and place on a plate. Step 4Add about 3” oil to a large heavy bottomed pot over medium heat. Heat oil to 350°, then gently drop breaded egg whites into oil and fry until golden brown, 2 to 3 minutes. Remove, drain on a paper-towel lined plate and season with salt.Step 5Fill fried egg whites with yolk mixture and garnish with chives and paprika.
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