Deep-Fried Deviled Eggs

Fill a pot with water then placed the eggs. Boil the water and cook the eggs for eight minutes. When done, remove from the heat and transfer to a bowl with iced water to stop the eggs from further cooking.

Peel the eggs then slice them in half. Separate the egg yolks from the egg whites. Set the egg white aside.

Combine the egg yolks with mayonnaise, sour cream, and dijon mustard. Season with salt and white pepper. Set this aside.

Prepare the ingredients for the egg white coating. Coat each egg white half onto the all-purpose flour then two beaten eggs then breadcrumbs season with dried thyme and oregano.

Deep fry each piece in a pan with hot cooking oil until golden brown. While still hot carefully coat the underside of each egg white with crushed chicharon. Do this to the rest of the breaded egg whites.

Carefully spoon in or pipe the egg yolk mixture onto each breaded egg white.

Decorate each piece with garnishes of chives, pickles, and stuffed olive slices before serving.