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Spring Flings

Now that spring has sprung, here are a few "eggcellent" recipes for those on-the-go mornings or a twist on a traditional springtime side.

Spring Flings

Deep Fried Deviled Eggs

I have a confession: I do not care for deviled eggs. They are one of a very limited number of foods I don’t enjoy. However, when a friend told me about the deep fried deviled eggs she made, I decided I had to share them with Oklahoma Living readers. On the other hand, I do very much enjoy eggs—the mainstay of each of this month’s recipes. They are extremely versatile as an ingredient as well as being a healthy source of protein (though deep-fried deviled eggs probably don’t qualify as the latter). Another confession: I ate two of the deep fried deviled eggs—and though they might never be a dish I crave, I can recommend them to you without hesitation.

Yields 12 deviled eggs
Deep Fried Deviled Eggs

Ingredients

 

  • 6 hard boiled eggs, peeled 
  • 1/4 cup mayonnaise 
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon apple cider vinegar 
  • 1/2 teaspoon dijon mustard 
  • 1/4 teaspoon granulated sugar
  • Salt and pepper
  • Oil for frying oil
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 2/3 cup panko bread crumbs 
  • Paprika

 

Directions

Cut the boiled eggs in half lengthwise. To make the filling, remove yolks from eggs and place into a small bowl. Add mayonnaise, hot sauce, vinegar, mustard and sugar. Use a fork to mash up yolks and mix well. Season with salt and pepper to taste. Refrigerate filling. Add 2 inches of frying oil to a small saucepan or small, deep skillet. Preheat oil over medium to 360°F. Place the flour, beaten egg and bread crumbs into three separate bowls, and season each with a pinch of salt. Coat each egg white in flour, then in egg, then in bread crumbs. Once the oil is hot, fry each battered egg white until golden, about 30 to 60 seconds. Remove to a paper-towel-lined plate. Use a piping bag or small spoon to top fried egg whites with yolk mixture. Sprinkle with paprika and serve




Southwest Egg Roll-Up

Various
Southwest Egg Roll-Up

Ingredients

 

  • Eggs (one per roll-up)
  • Salt and pepper 
  • Oil
  • Red bell pepper, seeds removed, julienned 
  • Red onion, very thinly sliced 
  • Chopped cilantro 
  • Deli ham, thinly sliced
  • Shredded cheddar cheese 
  • 6-inch tortillas
  • Sliced avocado

 

Directions

For each roll-up, beat one egg in a small bowl and season with a pinch of salt and pepper. Preheat a small (6- or 8-inch) skillet over medium heat. Add enough oil to coat the bottom of the skillet. When the oil is hot, add the beaten egg. The egg should set up quickly. Top the egg with chopped vegetables as desired, ham and shredded cheese. Carefully place a tortilla on top of the cheese and use a spatula to gently press down to help the tortilla adhere to the egg; allow to cook about 30 seconds more. Use a spatula to flip the egg and cook for 1 minute or until the tortilla is golden and the egg is completely cooked. Remove from skillet and place on a plate, tortilla side down; allow to cool slightly. When it’s cool enough to touch, top with a few slices of avocado and roll up tortilla. Serve hot. OKL Article End




Breakfast Crescents

Yields 8 crescents
Breakfast Crescents

Ingredients

 

  • 8-count package refrigerated crescent rolls 
  • 4 sandwich slices cheddar cheese, cut in half on a diagonal  
  • 3 cooked scrambled eggs
  • 8 pre-cooked sausage links or 4 slices cooked bacon, cut in half

 

Directions

Preheat oven to 350°F. Unroll crescents and place triangles onto a parchment-lined baking sheet. Top each crescent with half a slice of cheese. Divide scrambled eggs evenly among crescents, placing them about 1/2 inch below the wide end of the dough. Place a sausage or half slice of bacon onto the crescent, just below the eggs. Starting at the wide end of the dough, roll crescent around fillings. Bake crescents for 8 to 11 minutes, or until golden. Serve immediately or cool and store in a sealed container in the refrigerator and reheat in the microwave