I decided to go mad scientist and create Bloomin’ Onion Deviled Eggs! They were delicious and have a nice kick! Not gonna lie, the paprika kinda got away from me, but I didn’t mind because I love paprika.
1 dozen large Eggs; boiled and peeled
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Topping:
½ cup Onions; thinly sliced and chopped
¼ cup Flour
1 Tablespoon Cornstarch
Salt and Pepper to taste
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Filling:
½ cup Mayonnaise
1 ½ Tablespoons Ketchup
1 Tablespoon Horseradish Sauce
¼ teaspoon Cayenne Pepper
¼ teaspoon Smoked Paprika
Pinch of Garlic Powder
Pinch of Onion Powder
¼ teaspoon Dried Oregano
Salt and Pepper to taste
1 Tablespoon Smoked Paprika
In a small bowl, combine the Blooming’ Onion Sauce ingredients. Mix thoroughly and set aside.
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Heat a small skillet over medium-high heat and add a liberal drizzle of oil. In a small zipper bag, combine the flour, cornstarch, salt, pepper and onions; toss to coat.
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Place a mesh strainer over a large bowl and sift the excess flour from the onions. Fry the onions for 3 minutes or until golden brown and crispy. Scoop out and place on a paper towel lined plate to drain.
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Slice the eggs in half and scoop the yolks into the bowl with the copycat Bloomin’ Onion Sauce. Mash thoroughly or use a food processor and pulse until smooth. Then, scoop into a piping bag.
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Pipe the filling into the egg whites and top with the fried onions and a sprinkling of Smoked Paprika. Chill in the fridge until ready to serve.
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Enjoy!
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