Fried Deviled Eggs

• 2 dozen eggs
• 1 ½ tablespoons butter
• 1 ½ tablespoons flour
• ½ cup milk
• ½ teaspoon extra virgin olive oil
• ½ teaspoon black pepper
• ⅛ teaspoon grated nutmeg
• ⅔ cup shredded cheeses, such as Parmigiano or Pecorino
• Salt to taste
• For dredging: 1 cup cornstarch, ⅔ cup milk, 1 cup bread crumbs

In a large pot, layer the eggs and cover with cold water. Bring to a boil over medium-high heat. Once the water is bubbling, remove the pan from the heat, cover, and let stand for 12 minutes. Then remove the eggs from the pot and shock in an ice bath.

In a medium saucepan, melt the butter over medium heat and whisk in the flour. Cook until the flour becomes a light gold color, about 2 minutes, whisking constantly. Gradually pour in the milk, making sure to whisk until smooth after each addition. Cook until the sauce thickens and comes to a simmer, then take the béchamel off the heat and let cool.

As the sauce cools, peel the eggs. Slice the eggs lengthwise and separate the yolks and whites. Place egg whites on a tray, grouping each pair of halves together. Keep the yolks and set aside.

In a food processor, pulse the yolks from the boiled eggs with the black pepper, nutmeg, and olive oil until smooth. Add the béchamel and purée until smooth. Add the shredded cheese and pulse.

Season the yolk mixture with salt and pepper to taste and place in a pastry bag. Fill each egg white half with about 1 tablespoon (½ ounce) of the yolk mixture. Close the halves firmly.

In a large, heavy-bottomed pot, heat 2 inches of oil over medium heat to 350°F.

Whisk together cornstarch and milk to make a thin batter. Carefully holding the eggs closed, roll each egg in the batter and then the bread crumbs, gently turning to coat.

Working in batches, fry the eggs until golden brown, about 2 to 3 minutes. Season to taste with salt and pepper and serve hot.