Deviled Egg Croquettes from chef David Craine of BLT Bar & Grill in New York City.
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Deviled Egg Croquettes

David Craine, BLT Bar & Grill, New York City - January 28th, 2014

Tabasco mayo:

  • 7 oz. mayonnaise
  • 1 Tbsp. Sherry vinegar
  • 3 Tbsps. water
  • 3/4 tsp. Tabasco pepper sauce
  • 1/4 tsp. cayenne pepper
  • salt
  • black pepper, freshly ground

Whisk all ingredients in mixing bowl; reserve.

Croquettes:

  • 6 large eggs, hard-boiled and finely chopped
  • 2 cups panko bread crumbs
  • 2 large eggs, beaten
  • 1 cup all-purpose flour
  • peanut oil, for frying
  1. Heat oil to 425˚F.

  2. Mix eggs with 4 oz. Tabasco mayo and 1 cup panko; form into balls the size of a golf ball; reserve.

  3. Roll balls in flour, then in beaten egg, then in 1 cup panko; deep-fry in oil until golden brown; drain on paper towels; serve with remaining Tobasco mayo.