Alligator Eggs Recipe

• 36 lrg Jalapeno chilies, roasted Peeled
• 1/2 lb Cooked, peeled and deveined Chopped
• 2 tsp Mayonnaise
• 2 tsp Prepared chilli sauce
• 2 tsp Chopped capers
• 2 tsp Chopped green onions
• 2 tsp Chopped fresh parsley
• 1/2 tsp Dijon mustard
• 1/2 tsp Horseradish
• 1/4 tsp Paprika, salt & fresh grnd Oil
• 1 3/4 c. All purpose flour
• 3/4 c. Beer, room temp
• 2 x Large eggs, room temp
• 3 Tbsp. Chopped green onions
• 2 Tbsp. Vegetable oil
• 1 1/2 Tbsp. Catsup
• 2 tsp Worcestershire sauce
• 1 1/2 tsp Fresh lemon juice
• 1 1/2 tsp Baking pwdr
• 1 1/2 tsp Salt
• 1 tsp Cayenne pepper

1. Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each chili.
2. Scrape out seeds; don't tear stems.
3. Rinse out chilies.
4. Drain on towels.
5. Mix next 9 ingredients.
6. Season filling with salt and pepper.
7. Spoon about 1 t into each chili (don't overstuff; chili should close).
8. Arrange chilies on baking sheet.
9. Chill.
10. Heat 3/4 inch peanut oil in heavy large skillet to 350 degrees.
11. Blend in remaining ingredients in large bowl.
12. Dredge each chili in mix, coating completely.
13. Add in chilies to skillet (in batches; don't crowd) and fry till golden, turning once, about five min.
14. Drain on paper towels and serve.
15. Makes 36

chilies, mayonnaise, chilli sauce, capers, green onions, parsley, mustard, horseradish, paprika, flour, eggs, green onions, vegetable oil, catsup, worcestershire sauce, lemon juice, baking pwdr, salt, cayenne pepper

Taken from cookeatshare.com/recipes/alligator-eggs-63456 (may not work)