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Game Day Fried Deviled Eggs with Chow Chow Relish

Makes 12 appetizers


For the Fried Deviled Eggs:

  • 12 deviled eggs {6 boiled eggs total}
  • 1 cup flour
  • 2 eggs beaten
  • 2 cups panko breadcrumbs
  • salt and pepper to taste
  • Canola oil for frying

For the Chow Chow Relish:

  • 2 green tomatoes chopped
  • 1/2 head of green cabbage chopped
  • 1 medium green pepper diced
  • 1 medium red bell pepper diced
  • 1 medium yellow onion diced
  • 2 cups distilled white vinegar
  • 2 cups sugar
  • 2 tbsp pickling spice
  • 1 tbsp salt


For the Fried Deviled Eggs:

  • Prepare deviled eggs. Check out my favorite recipe here.
  • Heat oil in a heavy bottomed skillet {or a deep-fryer} to 350 degrees.
  • Now make your breading station. In a medium bowl or pie plate, add flour and season with salt and pepper.
  • In another bowl, add the beaten eggs.
  • In a third bowl, add the 2 cups of panko breadcrumbs.
  • Dip the eggs into the flour, then the egg and finally into the panko, shaking off an excess.
  • Gently put the eggs, a few at a time, into the hot oil.
  • Fry until golden brown.
  • Remove to a paper towel lined plate to drain.
  • Serve with Chow Chow Relish on the side.

For the Chow Chow Relish:

  • In a large bowl add the diced veggies and the salt. Mix well.
  • Cover and refrigerate overnight or for at least 8 hours.
  • Drain off the brine from the vegetables, pressing to squeeze out any excess.
  • In a large double boiler or pot bring the vinegar, sugar, and spices to a boil over medium heat.
  • Stir in the vegetable mixture and bring to boil.
  • Turn down to low and simmer gently for 30 minutes or until the vegetables change color and texture and turn into relish.
  • Store in a jar or covered bowl {you can drain some of the extra liquid} for up to 2 weeks in the refrigerator.
  • Delicious served as a dip for crackers or bread and also on top of finger food like my¬†Fried Deviled Eggs!