Cool eggs and peel. Cut in half lengthwise and carefully remove yolks. Set white aside.
Mash yolks and mix with remaining ingredients, except phyllo dough and egg white. Fill
cooked egg whites with mixture; cover and chill. Cut each filled half egg in half lengthwise
to make 24 pieces. Working quickly, fold 1 sheet of phyllo dough into quarters; cut in half.
Place one deviled egg piece at one end. Brush sides with lightly beaten egg whites. Roll
phyllo strip to enclose egg. Twist ends to close. Keep dough and wrapped eggs covered
with plastic or a damp cloth as you work. Deep fry 2 wrapped eggs at a time for 2 minutes.
Per Serving (excluding unknown items): 35 Calories; 3g Fat (72.6% calories from fat); 2g
Protein; 1g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 37mg Sodium.