A twist on classic deviled eggs, perfect for the Holidays!
Classic deviled eggs are delicious, yes they are. However, these babies are on another level. The BEST deviled eggs ever! Last year my aunt made these for Thanksgiving and I probably ate most of them. A year later, we’re still talking about those fried deviled eggs she made.
I’ve made these twice and the first time I fried the entire deviled egg, naughty I know. I wasn’t a big fan of those. I prefer frying only the egg white. These weren’t one bit greasy. It’s simply a crisp classic deviled egg.
I love hot sauce and grain mustard!
- 6 eggs
- 1/4 cup mayonnaise
- 1/2 tbsp dijon mustard
- 1/2 tbsp grain mustard
- 1/4 tsp vinegar
- 1 tsp hot sauce
- 1 tsp chives
- salt and pepper to taste
- 1 cup panko bread crumbs
- 1/2 cup all purpose flour
- 2 eggs, for dipping
Place eggs in a saucepan and cover with water.
Once the water comes up to a boil let the eggs cook for an additional 6 minutes.
Remove from heat, rinse with cold water, and remove the shells.
Slice the eggs in half lengthwise, remove the yolks and then place the yolks into a small bowl.
Add the mayo, vinegar, grain mustard, dijon mustard, hot sauce, chives, salt, and pepper to the yolks and mix until well combined.
Season the breadcrumbs with salt and pepper.
Coat the egg whites in all-purpose flour, evenly coating on both sides.
Dip the flour coated egg whites in the beaten eggs, then press them into the bread crumbs on both sides.
Repeat for each egg white.
Fry the egg whites for 20-30 seconds or until golden brown.
Evenly disperse the yolk mixture into each fried egg.
Sprinkle some paprika and chives on top if desired and enjoy!