Pan Fried Devilled Eggs

You now know about my love for devilled eggs and how I'm trying to bring them back! Who says they're just for church picnics and small town baby showers! They are so simple to make, yummy, and well, isn't that all that matters?

You can stick anything in devilled egg filling! Let's brainstorm...

- pickles

- lobster meat

- fresh herbs

- curry

- bacon bits

- avocado

- chipotle peppers

Oh man, so fun!

Tonight I took devilled eggs a step further and pan fried them so they were crispy and warm...ahhh, so good!!

Here is a basic recipe I start with and then embellish.

Serves 4

8 large eggs, hard boiled and peeled (best way to boil these is my Granny's method, bring the eggs and water to a boil, shut off heat, and cover and let sit 12 minutes, works every time!)

1 teaspoon dijon mustard

1 garlic clove, minced

2 tablespoons parsley, minced

2 tablespoons milk

1 tablespoon mayo

salt and pepper

Cut eggs in half and remove yolks to a bowl. Add the remaining ingredients to yolks and crush with a fork to a smooth paste. Taste it!! Does it taste good? If not add some salt or pepper. Taste, taste, taste!

Pack the filling back into the eggs. If you want to eat them old school then mound the filling in and EAT. If you want to try something new, pack the filling in but only so it's even with the surface of the egg. Heat a pan up with a splash of oil and place the filled eggs stuffed side down. Let them fry for about 3 to 5 minutes until they are golden brown. Remove and devour!