Family Tested & Approved
dill pickle relish
flat leaf parsley, chopped
chipotle peppers in adobo sauce, seeded and blended (reserve 2-3 tbs for ranch dipping sauce)
+ 1 tsp of baking powder
Cut boiled eggs length wise in circular motion without cutting boiled yolks then remove.
Mix boiled yolks with all ingredients (remove 2 tbs of blended chipotle peppers in adobo sauce for the ranch dressing) until smooth consistency
Fill egg whites with yolk mixture
Wrap deviled egg with sliced bacon and set aside
Mix dry ingredients together
Add water then beer mixing well so that there are no lumps and smooth consistency
Heat 1 quart of canola oil to 350 degrees
Lightly dredge deviled egg in flour shaking off excess flour
Dip egg in batter mix then gently place in oil.
Cook for 4 minutes in oil until golden brown
Serve with slaw and chipotle Ranch sauce for dipping
* for chipotle ranch add the 2 tbs of reserved blended chipotles to 2 cups of ranch dressings.
Side note: You can add as much or little of the chipotle as you like. My family tends to like them spicy so I use almost all of the can.