Crispy Egg Croquettes

1. Make the Béchamel Base: In a medium saucepan, melt the 3 tablespoons of butter over medium heat. Add the 3 tablespoons of flour and whisk constantly for 1-2 minutes to form a smooth roux. Do not let it brown. Gradually whisk in the warmed milk, a little at a time, until completely smooth and thick. Continue to cook, stirring, for 2-3 minutes until the sauce coats the back of a spoon. Remove from heat.

2. Combine Filling: Stir the chopped hard-boiled eggs into the béchamel sauce. Add the Dijon mustard (if using), chopped chives or parsley, salt, black pepper, and nutmeg (if using). Mix well to combine everything evenly. The mixture should be thick and cohesive.

3. Chill the Mixture: Transfer the egg croquette mixture to a shallow dish or plate. Cover tightly with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 1-2 hours, or until the mixture is firm enough to handle and shape easily. This chilling step is crucial.

4. Shape the Croquettes: Once chilled, lightly flour your hands. Take about 1-2 tablespoons of the mixture and shape it into small logs or oval shapes (about 2-3 inches long). Place the shaped croquettes on a baking sheet lined with parchment paper.

5. Set Up Breading Station: Prepare three shallow dishes: one with 1/2 cup flour, one with the 2 lightly beaten eggs, and one with 1 1/2 cups panko breadcrumbs. Take each shaped croquette, first roll it in flour (shaking off excess), then dip it in the beaten egg (letting excess drip off), and finally roll it thoroughly in the panko breadcrumbs, pressing gently to ensure an even and complete coating. Place the breaded croquettes back on the parchment-lined baking sheet. For best results, you can chill them again for 15-30 minutes after breading to help the coating adhere.

6. Cook the Croquettes:

- Deep Frying (Recommended for Crispiest Results): In a large, heavy-bottomed pot or Dutch oven, heat 4-6 cups of vegetable oil to 175°C (350°F). Fry the croquettes in batches, being careful not to overcrowd the pan, for 3-4 minutes, turning occasionally, until golden brown and crispy. Use a slotted spoon to transfer cooked croquettes to a wire rack lined with paper towels to drain excess oil.

- Air Frying: Preheat your air fryer to 190°C (375°F). Lightly spray the breaded croquettes with cooking spray. Place them in the air fryer basket in a single layer, ensuring they are not touching. Air fry for 10-15 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary by air fryer model.

7. Serve: Serve the crispy egg croquettes hot, either plain or with a dipping sauce like mayonnaise, aioli, or a simple marinara.