• Cook, Cool and Peel
  6 large hard boiled eggs
• Slice each egg in half, lengthways and place the yolks in a med bowl and the whites on a tray
  6 egg yolks

Deviled Egg Filling

• Add mayonnaise, salt and pepper to bowl with the egg yolks
  ¼ tsp salt, ¼ tsp pepper, 3 tbsp mayonnaise, 6 egg yolks
• With a fork, mash and blend until smooth
• Fold in sweet pickle relish
  1 tbsp sweet relish
• Cover bowl and place in refrigerator until ready to use

Breading the Egg Whites

• Add the flour, salt and pepper to a small bowl
  ½ cup all purpose flour, ¼ tsp salt, ¼ tsp pepper
• With a fork, combine the Panko and Parmesan in another small bowl
  ½ cup panko bread crumbs, ¼ cup parmesan cheese, ⅛ tsp salt
• Take a fork and mix well
  2 large eggs
• Place the egg whites into the seasoned flour mixture and coat well
• Remove 1 egg white half at the time and tap off excess flour. Place it in the egg mixture and coat well. This can be tricky -
• Remove the egg white from the egg mixture and place in Panko mixture. Coat well, being sure to cover all raw egg
• Repeat process until all whites are battered

Frying

• Preheat oil to 350 degrees. Make sure oil is deep enough to cover egg
• Add 3-4 breaded egg halves to the fryer
• Fry 1-2 minutes until light and golden brown (keep them moving in the oil)
• Remove from oil and place them on paper towel or cooling rack. Repeat process until all halves are fried. Let them cool 5-10 minutes before filling.

Filling the Deviled Eggs

• Either spoon mixture into egg halves, or pipe it in
• Garnish
  ½ tsp chives, smoked paprika