These fascinate me–just like those deep-fried eggs allegedly found in England. I haven’t had either but then again, I might just have to. I love the idea that these are served with creole sauce on greens.
Cut 6 hard boiled eggs lengthwise and remove yolks. Season yolks to taste with Worcestershire sauce, mustard, salt, black pepper, oil and vinegar. Pack back into whites and hold together with toothpicks. Dip eggs into 2 beaten egg yolks, flour, and bread crumbs.
Fry in deep fat until golden brown. Drain eggs on brown paper to rid them of excess grease; remove toothpicks. Serve these deviled eggs in Creole sauce, or serve them on spinach or other cooked greens.
From The Woman’s Society of Christian Service Cookbook, The Methodist Church, Goodman Mississippi. No date, but the inscription in it says Happy Birthday March 28, 1958.