Name: Deep-Fried Eggs with Sriracha Remoulade
Yield: 6 Servings
Ingredients: 1/2 cup mayonnaise; 2 1/2 tablespoons Sherry wine vinegar; 1 1/2 tablespoons sriracha sauce*; 1 tablespoon whole grain Dijon mustard; 1 tablespoon chopped cornichons** or pickles; 1 1/2 teaspoons chopped fresh tarragon; 1 1/2 teaspoons chopped fresh parsley; 1 1/2 teaspoons chopped fresh chives; 1 1/2 teaspoons chopped drained capers; 1/2 teaspoon freshly ground black pepper; 3 large hard-boiled eggs, chopped; 9 large eggs, room temperature; 1/4 cup buttermilk; 2 tablespoons sriracha sauce; 1/2 cup all purpose flour; 1/2 cup semolina flour (pasta flour)***; 1 cup panko (Japanese breadcrumbs); 1 teaspoon coarse kosher salt; Peanut oil or rice bran oil (for frying); Dandelion greens (for garnish)

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