Description
Transform classic deviled eggs into a crispy, golden sensation with this easy-to-follow recipe. Perfect for parties, these fried deviled eggs offer an irresistible texture contrast.
Ingredients
- 12 large eggs, hard-boiled and peeled
- 1/2 cup full-fat mayonnaise
- 1 tbsp Dijon mustard
- 1–2 tsp white vinegar or pickle juice
- Few dashes hot sauce (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten (for egg wash)
- 1 1/2 cups panko breadcrumbs
- 4–6 cups neutral, high-smoke point oil for frying (canola, vegetable, or peanut)
- Paprika and fresh chives for garnish (optional)
Instructions
- 1. Prepare Eggs: Halve hard-boiled eggs lengthwise. Scoop yolks into a bowl; place whites on a plate.
- 2. Make Filling: Mash yolks with mayonnaise, Dijon, vinegar/pickle juice, hot sauce (if using), salt, and pepper until smooth.
- 3. Assemble Eggs: Spoon or pipe filling back into egg white halves. Gently press two filled halves together to form a whole egg. Chill for 30 minutes.
- 4. Set Up Breading Station: Place flour, beaten eggs, and panko in three separate shallow dishes. Season flour lightly.
- 5. Double-Coat Eggs: Dredge each reassembled egg in flour, then egg wash, then panko. Repeat egg wash and panko for a second coating.
- 6. Fry Eggs: Heat oil to 350-375°F (175-190°C). Fry eggs in batches for 2-3 minutes, turning, until golden brown and crispy.
- 7. Drain & Season: Remove to a wire rack over paper towels. Immediately sprinkle with salt and paprika. Serve warm.
- Prep Time: 30 mins
- Cook Time: 15 mins