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Step 1
Place the eggs in a saucepan with cold water, bring to the boil and cook for about 7-8 minutes.
1
. Once boiled, we drain them and let them cool in cold water.
Step 2
To prepare the bechamel, put the butter
2 in a saucepan
.
Step 3
Melt the butter over low heat.
3
.
Step 4
Add the flour
4
.
Step 5
Mix vigorously with a wooden paddle.
5
.
Step 6
Mix until a kind of smooth cream is formed without lumps.
6
.
Step 7
Pour the boiling milk over the butter and flour mixture.
7
.
Step 8
Mix with a whisk and cook the bechamel over medium heat.
8
.
Step 9
We let the béchamel thicken while stirring and when it boils for the first time we remove it from the heat.
9
.
Step 10
Combine salt and grated nutmeg.
10
.
Step 11 Mix the béchamel once
well and then let it cool.
Step 12
Carefully peel the hard-boiled eggs.
12
.
Step 13
Using a sharp, smooth-bladed knife, divide the hard-boiled eggs in half lengthwise.
13
.
Step 14
Gradually divide all the hard-boiled eggs, being careful not to break them.
14
.
Step 15
remove the yolk
15
.
Step 16
Sift the egg yolks into a fine mesh strainer, pressing them with the back of a spoon.
sixteen
.
Step 17
Collect the sifted egg yolks in a small bowl.
17
.
Step 18
Combine the bechamel with the sifted egg yolks.
18
.
Step 19
Stir with a spoon to evenly mix the bechamel sauce with the egg yolks.
19
.
Step 20
Use a teaspoon to fill half of the egg and close with the other half.
20
.
Step 21
Pass the eggs through the flour.
21
.
Step 22
Then pass them through the beaten eggs with a pinch of salt.
22
.
Step 23
Finally, coat the eggs in breadcrumbs.
23
.
Step 24
To make the breading firmer and crispier, dip the deviled eggs into the egg mixture again.
24
.
Step 25
And again in breadcrumbs
25
.
Step 26
Dip the eggs into the boiling oil.
26
Step 27
Fry the eggs until golden.
27
. Drain them on a sheet of absorbent kitchen paper.
Step 28
Serve the eggs very hot.
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