Fried Deviled Eggs

Ingredients

• 6 hard-boiled eggs
• 3 tablespoons reduced-fat mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon sriracha sauce
• ¼ teaspoon pepper
• ½ teaspoon kosher salt, divided
• Quart-size zip-top bag
• ¼ cup all-purpose flour
• ½ cup egg substitute (or 2 large eggs)
• 1 cup plain panko bread crumbs
• ¼ cup canola oil
• ¼ teaspoon paprika (optional)

Steps

1. Peel eggs, cut in half lengthwise, and remove yolks. Transfer yolks to small bowl and mash until smooth; stir in mayonnaise, lemon juice, sriracha sauce, pepper, and ¼ teaspoon salt until blended. Transfer mixture to zip-top bag and set aside.
2. Place flour in shallow bowl, egg substitute in second bowl, and bread crumbs in third bowl. Roll egg white halves in flour (coating all sides), dip into egg (letting excess drip off), and dredge in bread crumbs.
3. Heat oil in small saucepan on medium-high 2–3 minutes. Place 4 egg halves in pan; cook 1 minute, turning occasionally, or until browned and crisp. Remove from pan, place on paper towels to drain, and sprinkle with one-third remaining salt. Repeat with remaining eggs.
4. Squeeze egg yolk mixture to corner of bag; cut off corner and squeeze mixture evenly into egg halves. Sprinkle with paprika, if using; serve immediately.