Boil 12 eggs, then cool, peel and cut in half. Remove the yolks and place them in a bowl.
Blend the yolks with mayonnaise, mustard, vinegar, salt and pepper until smooth.
Fill the egg white halves with the yolk mixture, smoothing the top. Freeze for about 30 minutes.
Preheat oil in a deep fryer or large pot to 365°F (185°C).
Coat each deviled egg half first with flour, then with beaten eggs, and finally with breadcrumbs.
Fry in batches until golden brown, about 2-3 minutes. Drain on paper towels.
Sprinkle with paprika and garnish with fresh parsley before serving.
Preparation time: 1 hour (including freezing) | Cooking time: 3 minutes per batch | Total Time: 1 hour 30 minutes
Kcal: 210 kcal per serving | Servings: 24 halves
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