Fried Deviled Eggs take the classic appetizer to a whole new level with crispy, golden egg whites and a creamy, flavorful filling. The combination of textures—crispy outside and smooth inside—creates an unforgettable snack or party dish.
Why You’ll Love This Recipe
This recipe elevates traditional deviled eggs by frying them, adding a crunchy twist that complements the creamy filling. It's perfect for those who love crispy textures or want to impress at gatherings.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Canola oil, for frying
- 6 large hard-boiled eggs
- 3 tablespoons mayonnaise
- 2 teaspoons finely chopped dill pickle relish
- 1 teaspoon Dijon mustard
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon kosher salt, divided
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- Chopped fresh chives and paprika, for garnish
- Hot sauce, for serving
Directions
- Heat oil to 360°F (180°C) in a heavy pot.
- Cut eggs in half and remove yolks. Mash yolks with mayonnaise, relish, Dijon, black pepper, and ½ teaspoon salt. Set aside.
- Prepare breading: dredge egg whites in flour, dip in beaten eggs, then coat in panko mixture.
- Fry egg whites in batches until golden (about 30 seconds). Drain on paper towels.
- Pipe yolk mixture into fried egg whites, garnish with chives and paprika. Serve with hot sauce.
Servings and Timing
Servings: 6
Total time: 30 minutes
Prep time: 25 minutes
Cook time: 5 minutes
Variations
- Add smoked paprika for a smokier flavor.
- Use sriracha or buffalo sauce for an extra kick.
- Swap Parmesan with cheddar for a different cheese profile.
Storage/Reheating
Store fried deviled eggs in the fridge for up to 2 days. Reheat in a preheated oven at 350°F for 5 minutes to regain some crispiness.
FAQs
1. Can I use other types of bread crumbs?
Yes, you can use regular bread crumbs or crushed crackers as alternatives to panko.
2. How do I prevent the egg whites from becoming soggy?
Fry them in batches and let them drain well on paper towels to avoid excess oil.
3. Can I make these in advance?
While the fried eggs should be eaten fresh, you can prepare the filling ahead of time and store it in the fridge.
4. Can I use any type of mustard?
Dijon is preferred for its smooth texture and tanginess, but yellow mustard will work if you prefer a milder taste.
5. Can I air fry these deviled eggs instead of frying?
Yes, air frying is an excellent alternative—coat the egg whites as usual and air fry at 375°F for 4-5 minutes.
6. How do I make the deviled egg mixture smoother?
Use a food processor or hand mixer for an ultra-smooth filling.
7. Can I use store-bought mayonnaise?
Yes, any mayonnaise works, but Duke’s is often recommended for its rich taste.
8. How many eggs do I need for a larger crowd?
Double or triple the ingredients based on the number of servings you need.
9. Can I use a different type of oil for frying?
Canola oil works well, but vegetable oil or peanut oil are also good choices for frying.
10. Can these deviled eggs be served cold?
For best texture, serve them warm, but they can be stored and eaten cold if necessary.
Conclusion
Fried Deviled Eggs offer a delicious twist on a classic appetizer. The crispy exterior and creamy filling make them a unique and crowd-pleasing treat. Whether served at a party or enjoyed as a snack, these eggs will leave everyone wanting more.
Fried Deviled Eggs
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
These Fried Deviled Eggs take the classic appetizer to a whole new level with a crispy, golden coating and a smooth, creamy filling. The perfect snack or party dish, these deviled eggs have a satisfying crunch and are easy to customize with your favorite flavors. A perfect blend of crispy, creamy, and savory—ideal for impressing guests or enjoying as a delicious snack.
Ingredients
- Canola oil, for frying
- 6 large hard-boiled eggs
- 3 tablespoons mayonnaise
- 2 teaspoons finely chopped dill pickle relish
- 1 teaspoon Dijon mustard
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon kosher salt, divided
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- Chopped fresh chives and paprika, for garnish
- Hot sauce, for serving
Instructions
- Heat oil to 360°F (180°C) in a heavy pot.
- Cut eggs in half and remove yolks. Mash yolks with mayonnaise, relish, Dijon mustard, black pepper, and ½ teaspoon salt. Set aside.
- Prepare breading: dredge egg whites in flour, dip in beaten eggs, then coat in the panko mixture.
- Fry egg whites in batches until golden (about 30 seconds). Drain on paper towels.
- Pipe yolk mixture into fried egg whites, garnish with chives and paprika. Serve with hot sauce.
Notes
- Add smoked paprika for a smokier flavor.
- Swap Parmesan for cheddar for a different cheese profile.
- For extra spice, use sriracha or buffalo sauce instead of hot sauce.
- If you want a smoother yolk filling, use a food processor or hand mixer.
- Air fry option: Coat the egg whites as usual and air fry at 375°F for 4-5 minutes.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
