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Fried Deviled Eggs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 54 reviews
  • Author: Lily
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 24 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Description

Crispy and flavorful Fried Deviled Eggs bring a delightful twist to the classic deviled egg. Hard-boiled eggs are filled with a creamy, tangy yolk mixture, then coated in seasoned flour, egg wash, and crunchy panko breadcrumbs before being fried to a golden perfection. Perfect as an appetizer or party snack, these eggs are served warm or at room temperature with optional toppings like fresh dill, smoked salmon, or chives.

Ingredients

Eggs

  • 12 hard boiled eggs, peeled and halved lengthwise
  • 2 large eggs, beaten

Yolk Filling

  • ½ cup mayonnaise
  • 2 teaspoons dijon mustard
  • ½ teaspoon soy sauce
  • 1 tablespoon green olive or dill pickle brine
  • ½ teaspoon dried dill
  • Salt and pepper, to taste

Coating

  • 1 cup all purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon tabasco
  • 2 cups panko breadcrumbs

Frying

  • Neutral oil (such as canola or vegetable), for frying (about 2 inches deep)

Instructions

  1. Remove yolks: Carefully remove the yolks from the hard boiled egg whites. Arrange the egg whites on a platter or sheet pan for coating and frying.
  2. Make yolk filling: To the bowl with the yolks, add mayonnaise, dijon mustard, soy sauce, olive or pickle brine, dried dill, salt, and pepper. Mash everything with a fork until the mixture is super smooth. Taste and adjust seasoning as needed.
  3. Prepare coating stations: Set up three separate bowls: one with the flour mixed with smoked paprika and kosher salt; the second with the beaten eggs mixed with tabasco; and the third with panko breadcrumbs.
  4. Coat egg whites: Using one hand as the dry hand and the other as the wet hand, dip each egg white half first in the flour mixture, shaking off excess, then in the egg wash, making sure it’s fully coated, and finally press it in the panko breadcrumbs until evenly covered. Place coated eggs on a plate or wire rack. Repeat for all egg whites.
  5. Heat oil: Add about 2 inches of neutral oil in a heavy-bottomed pot and heat over medium until it reaches 350°F (175°C), checked with an oil thermometer.
  6. Fry eggs: Using a metal slotted spoon or spider, carefully add a few egg halves at a time to the hot oil. Fry for 1-2 minutes until deeply golden, turning as needed to ensure even frying.
  7. Drain fried eggs: Remove the fried eggs with the slotted spoon and place them on a wire rack or paper towel-lined pan to drain excess oil. Continue frying in batches until all are cooked.
  8. Fill eggs: Transfer the yolk mixture to a piping bag fitted with your preferred tip, then pipe the mixture back into the openings of the fried eggs. Alternatively, you can spoon the filling in.
  9. Add toppings and serve: Garnish with fresh dill, smoked salmon, a dash of paprika, minced chives, or an olive/pickle slice as desired. Serve warm or at room temperature.

Notes

  • Use one hand as the dry hand (for flour and panko) and the other as the wet hand (for egg wash) to avoid clumping.
  • Make sure the oil is at a steady 350°F before frying to ensure a crispy crust without absorbing too much oil.
  • You can prepare the yolk filling ahead of time and refrigerate it until ready to fill the fried eggs.
  • Serve immediately or at room temperature for the best texture.
  • Neutral oil like canola or vegetable oil is preferred for frying due to its high smoke point.

Find it online: https://dishmelt.com/fried-deviled-eggs-recipe/