Deep Fried Parmesan Garlic Deviled Eggs, Parmesan Garlic Chicken Potato Soup and Cheddar Biscuits.
Started the Deep Fried Parmesan Garlic Deviled Eggs by hard boiling some eggs and cooling in ice water. Removed the shells and cut in half to remove the yolks.
Took a left turn and used BWW Parmesan Garlic Wing Sauce and black pepper in place of the usual Mayo and Mustard to make the filling nice and creamy. There's enough sodium in the sauce that salt isn't needed.
Meanwhile, in my large Dutch oven, peanut oil was heated up to 350F. A couple more eggs for an egg wash and some Panko Bread Crumbs were seasoned with Paprika, Granulated Garlic, Granulated Onion along with some Black Pepper.
The hard boiled eggs were then dipped into the egg wash, rolled in flour, back in the egg wash and then into the seasoned Panko Bread Crumbs and into the hot oil for 3 ish minutes until they were golden brown and floating.
The eggs were removed from the oil and onto a cooling rack on top of a paper towel lined sheet pan. They were turned hole side down to drain any excess oil.
The filling was placed in a sandwich bag and the corner cut off to use as a piping bag. Each egg was filled and topped with some chives.
The rest of the meal was my Parmesan Garlic Chicken Potato Soup that was recently featured here, but with a slight change. This time, I mixed up a batch of Cheddar Biscuits and after filling two oven safe bowls with the soup, they were topped with the Cheddar Biscuit mix and put into the oven to bake the mixture. The rest of the mixture was made into biscuits and cooked at the same time.
At the end of the cook, brushed with the Cheddar Biscuit herb mixture and melted butter.
Plated!
