Fried Deviled Eggs
Deviled eggs are a must at potlucks and family get-togethers, but sometimes you want something a bit more exciting. Enter Fried Deviled Eggs—crispy, creamy, and totally addictive. Put these on the table and watch them disappear fast.
This recipe takes classic deviled eggs and elevates them. The crunchy, golden crust complements the rich, tangy filling perfectly. And honestly, who can resist anything fried? These eggs are sure to be the star of the show, and everyone will be asking how you made them.
Whether it’s for a special occasion or just to treat yourself, Fried Deviled Eggs are here to impress.
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Ingredients
For the eggs:
- Eggs – You can use extra large, just don’t use medium sized eggs as they’re too small.
- All-purpose flour
- Eggs – Beaten, for dredging.
- Panko breadcrumbs – You can find these wherever you buy breadcrumbs. They add a terrific brunch!
- Regular breadcrumbs
- Vegetable oil – For frying.
For the filling:
- Mayonnaise – Any kind of mayo will work in this recipe.
- Dill – Finely chopped. You can use parsley instead.
- Dijon mustard
- Apple cider vinegar
- Salt and pepper – To taste.
- Paprika – For garnish.
How To Make Fried Deviled Eggs
- Place eggs in a pot, cover with cold water, and bring to a boil. Let them cook for 7 minutes, then turn off the heat and let the eggs sit in the pot, covered, for 10 minutes. After that, cool the eggs in an ice bath.
- Peel the eggs, slice them in half, and remove the yolks carefully. Set the whites aside.
- Mash the yolks with mayonnaise, dill, mustard, vinegar, salt, and pepper until smooth. Taste and adjust the seasoning if needed.
- Set up a breading station with three bowls: flour in one, beaten eggs in another, and a mix of panko and regular breadcrumbs in the third.
- Coat each egg white half in flour, dip it in the beaten egg, then press it into the breadcrumb mixture to coat evenly.
- Heat about 2 inches of oil in a skillet or saucepan to 350°F (175°C). Fry the breaded egg halves in batches for 1-2 minutes per side or until golden brown. Drain on paper towels.
- Spoon or pipe the yolk mixture into the fried egg whites. Sprinkle with paprika and any extra toppings like bacon, chives, or hot sauce if desired.
Step-By-Step Process
Chef Jenn’s Tips
- Use a piping bag for a neat presentation when adding the filling.
- Chill the breaded egg whites for 10-15 minutes before frying for extra crispiness.
- Serve them right away to maintain the crunch.
Make It A Meal
Fried Deviled Eggs make an excellent appetizer or snack. They’re perfect for holidays like Easter or any gathering with friends and family. Serve them alongside your favorite brunch dishes for a fun twist.
Storage
For the best results, serve these eggs immediately after frying, but you can prep ahead. Boil the eggs and make the filling a day ahead. Store the egg whites and filling separately in the fridge. Bread and fry them just before serving.
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat them in the air fryer or oven at 350°F to restore their crispiness. Freezing isn’t recommended, as the texture won’t hold up.
Fried Deviled Eggs
Ingredients
For the eggs:
- 6 large eggs
- 1 cup all-purpose flour
- 2 large eggs beaten, for dredging
- 1 cup panko breadcrumbs
- ¼ cup breadcrumbs
- vegetable oil for frying
For the filling:
- 2 tablespoons mayonnaise
- 1 tablespoon dill finely chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon apple cider vinegar
- salt and pepper to taste
- paprika for garnish
Instructions
- Place eggs in a pot, cover with cold water, and bring to a boil. Let them cook for 7 minutes, then turn off the heat and let the eggs sit in the pot, covered, for 10 minutes. After that, cool the eggs in an ice bath.
- Peel the eggs, slice them in half, and remove the yolks carefully. Set the whites aside.
- Mash the yolks with mayonnaise, dill, mustard, vinegar, salt, and pepper until smooth. Taste and adjust the seasoning if needed.
- Set up a breading station with three bowls: flour in one, beaten eggs in another, and a mix of panko and regular breadcrumbs in the third.
- Coat each egg white half in flour, dip it in the beaten egg, then press it into the breadcrumb mixture to coat evenly.
- Heat about 2 inches of oil in a skillet or saucepan to 350°F (175°C). Fry the breaded egg halves in batches for 1-2 minutes per side or until golden brown. Drain on paper towels.
- Spoon or pipe the yolk mixture into the fried egg whites. Sprinkle with paprika and any extra toppings like bacon, chives, or hot sauce if desired.
Notes
Chef Jenn’s Tips
- Use a piping bag for a neat presentation when adding the filling.
- Chill the breaded egg whites for 10-15 minutes before frying for extra crispiness.
- Serve them right away to maintain the crunch.
