Spicy Fried Egg Salad Bombs

BRING small pot of water to a boil and gently SUBMERGE 8 Eggs (the last Egg will be used for the Egg wash). SET timer for exactly 15 minutes. Rapidly PULL Eggs from pot once time is up.

TRANSFER Eggs into a bowl of ice water and ALLOW Eggs to cool. PEEL Eggs when cooled and SEPARATE the whites from the yolks. MASH yolks and PLACE into a bowl. Using a different bowl, do the same to the Egg whites.

FOLD the flour, black pepper and 1/2 teaspoon of the Cayenne pepper into the bowl containing the Egg whites. FOLD the whites with your hand or a rubber spatula until roughly mixed.

FOLD the mayonnaise, 1 tablespoon of cayenne pepper, onion powder, parsley and salt into the bowl containing the yolks. If the consistency is a little loose you can ADD in a 1/4 tsp of flour to help it set up.

GRAB a spoonful of the yolk mixture and ROLL into a 1-inch ball. Then, COVER the ball with the Egg white mixture. To do this, first FLATTEN the Egg white mixture in your hand until it is 1/4 – 1/2 inch thick, and then FORM around the yolk ball. PLACE completed balls onto a baking sheet lined with parchment paper. PLACE sheet pan in the freezer for 15-20 minutes to chill

While your Egg balls cool, CRACK your last Egg into a bowl and ADD 1 tablespoon water. WHISK together to mix thoroughly and SET aside. PLACE the Panko in a separate, medium-sized bowl.

To make the aioli, PLACE mayonnaise into a bowl. Gently WHISK in the lemon juice and 1/2 teaspoon of cayenne pepper. SET aside.

REMOVE balls from the freezer. They may need to be reshaped so that they are smooth and round. Time to start the breading process! ROLL the balls into the Egg mixture, and then PLACE them into the Panko bowl. Using your other hand, ROLL the ball around in Panko and then PLACE on another sheet tray. Continue the process until done.

HEAT your deep fryer or large pot with oil to 350°F. PLACE balls in a deep fryer for 2-3 minutes, or until outside is golden brown. SERVE!