Jane’s Kitchen: Hanukkah Deviled Eggs with Two Options

Filling #1 is based on Jamie Geller’s recipe: https://jamiegeller.com/recipes/hanukkah-deviled-eggs/


(Filling #2 is all Jane)



8 eggs, hard boiled, peeled, and sliced in half

1/2 cup seasoned flour* 

1 egg, lightly beaten 

Vegetable oil for frying (Jamie says EVOO, but with its low smoke point, Jane says Canola)

3/4 cup bread crumbs, seasoned or plain* 


For Filling #1 

3 tablespoons Caesar dressing 

Garnish: paprika and chives 


For Filling #2 

4 ounces smoked salmon 

2/3 cup mayonnaise

2 tablespoons dill pickle relish, or equivalent amount of chopped dill pickles with 1-2 tsp. pickle juice 

1 tablespoon Dijon mustard 

Garnish: Chopped dill and chives 


Remove egg yolks, place in a small bowl, and set aside. 

Dredge egg white halves in flour, then beaten eggs, and then bread crumbs. 

Heat oil in a medium frying pan over medium-high heat.

Once oil is hot, fry egg halves for 2 to 3 minutes per side, or until golden brown. 


Filling #1 

Combine dressing with reserved mashed egg yolks with a fork or small processor. Place egg mixture in a piping bag and pipe into fried egg halves, or spoon mixture into halves. Garnish with paprika and chives. 


Filling #2 

Combine all ingredients with the egg yolks in a small processor. Spoon into fried egg halves. Garnish with dill and and chives. 


* Use either seasoned flour and plain bread crumbs OR plain flour and seasoned bread crumbs. Too much salt and seasoning if both are seasoned.