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fried deviled eggs coated in Parmesan cheese #deviledeggs #ketoeggs #remakemyplate

Egg Fast Recipes - Fried Deviled Eggs

These Parmesan coated fried deviled eggs make a delicious snack on the keto diet. They are also perfect if you are doing an egg fast.
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Course: Keto Egg Fast Recipes
Cuisine: American
Keyword: deviled eggs, egg fast, eggs, keto
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 12 egg halves
Calories: 203kcal

Ingredients

  • 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 2 teaspoons yellow mustard or coarse brown mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon dill
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 1/2 cup Parmesan cheese shredded
  • 2 tablespoons butter

Instructions

  • Slice the eggs in half and remove the yolks to a small bowl. Set the whites aside.
    6 hard boiled eggs
  • In a bowl add the mayonnaise, mustard, vinegar, dill, salt and pepper to the bowl with the yolks. Mash the yolks and stir in the other ingredients while you mash them. When the mixture is mostly smooth, spoon it evenly into the egg whites.
    1/4 cup mayonnaise, 2 teaspoons yellow mustard, 1 teaspoon white vinegar, 1/2 teaspoon dill, 1/8 teaspoon Salt, 1/8 teaspoon Black Pepper
  • Spray the deviled eggs lightly with non-stick cooking spray. Place the Parmesan on a plate and press the tops of the eggs into the Parmesan to coat.
    1/2 cup Parmesan cheese
  • Heat a large skillet over medium heat and add one tablespoon of butter. Add half of the eggs, cheese side down, to the skillet and cook 2 to 3 minutes until the cheese is golden and crisp. Carefully use a spatula to remove the eggs.
    2 tablespoons butter
  • Add the remaining tablespoon of butter to the skillet and fry the remaining eggs. Serve immediately.

Notes

If you like the cheese crispy then serve immediately after frying. Storing them in the refrigerator will cause the cheese to soften up a bit.

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 1g | Protein: 9g | Fat: 18g | Sodium: 334mg
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