Learn how to make these delicious and original deep-fried deviled eggs

According to History, the deviled egg can be traced all the way back to Ancient Rome, wherein members of the aristocracy would indulge in the delicacy as a pre-meal treat. Deviled eggs have evolved since then, but this innovative preparation technique will make any other iteration ancient history.

Though the obvious direction to take when tinkering with deviled egg recipes lies in the ingredients of the creamy hard-boiled egg yolk filling, the culinary masterminds behind Tasty direct their attention to the oft-overlooked egg whites. Their solution? Deep frying those neglected whites and thrusting them into the spotlight where they belong.

To make Tasty's show-stopping deep-fried deviled eggs, you'll need:
12 peeled hard-boiled eggs
1 cup of flour
3 beaten eggs
1 cup of panko breadcrumbs
oil for frying 
4 tablespoons of mayonnaise
2 tablespoons of pickle relish
2 tablespoons of mustard 
1 teaspoon of hot sauce
salt and pepper to taste
paprika to garnish

If you would prefer a recipe for the filling that does not involve mayonnaise, follow this recipe from Deviled Eggs 101. If pickles aren't your thing, check out Mrs. Happy Homemaker's recipe.

To begin, hard boil your eggs. Once they've cooled, slice each one in half lengthwise.

Carefully separate the yolks from the whites, collecting the yolks in a large bowl. Don't worry, we'll get to them later.

Next, you're going to want to bread your whites for deep-frying. Dip each egg white into your flour, then your beaten eggs, and finally, the panko breadcrumbs.

Lower each egg white in the hot oil and fry for 2 to 3 minutes.

When you take them out, let them rest on a paper towel to drain excess oil before moving them onto your serving platter.

Them make your filling. Taking the egg yolks from earlier, add in the mayo, pickle relish, mustard, hot sauce, salt, and pepper, and mash them together with a fork until smooth and well-combined.

Though you could simply scoop the filling into each egg white, you could transfer the filling into a piping bag and squeeze it out for an added touch of fanciness.

Use whatever method you prefer to distribute the filling into each of the egg whites (but seriously, looks how pretty the filling looks piped out).

To finish, garnish with a dash of paprika, then serve and enjoy!

For a full step-by-step tutorial, be sure to check out the video below. Don't forget to SHARE with your friends!