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These deep-fried deviled eggs give classic ones a run for their money! Super crispy on the outside and tender in the inside. Made with just a handful of ingredients, this is the ultimate holiday appetizer recipe.
Want to add an extra level to classic deviled eggs? Try frying them! This gives your eggs an added depth of flavor and texture, and it makes the filling just sing. Although I always serve these an appetizer, you may serve these fried deviled eggs as a side dish or snack. Super easy to make and incredibly crunchy and delicious.
How Do You Make Fried Deviled Eggs?
Start off by boiling the eggs. Peel them, slice them in half lengthwise, and separate the yolks from the white part using a spoon. In a small bowl, combine the yolks, mayo, mustard, hot sauce, and season with salt and pepper. Coat the egg whites in all-purpose flour, coating both sides evenly and shaking off any excess flour. Dip the floured egg whites in the beaten egg and then in the panko breadcrumbs. Heat oil in a heavy bottom skillet and fry the eggs for 20-30 seconds on each side or until golden brown, then place them on a paper towel-lined plate. Finally, fill each fried egg white with the yolk mixture and garnish with paprika or scallions, if desired.
How Hot Does The Oil Have To Be?
The oil should be between 350-375 degrees. If the oil is too hot, the deviled eggs may burn and if the oil is not hot enough the eggs will soak up all the oil. Use a thermometer for best results.
Can I Use Regular Breadcrumbs Instead Of Panko Breadcrumbs?
Absolutely, feel free to use any kind of breadcrumbs you have on hand.
Top Tips and Recipe Variations:
- Get creative with the yolk mixture filling and add crispy bacon, crab meat, smashed avocados, etc.
- Feel free to add food coloring to the eggs during the holidays.
Once you give these a try you will want to fry them every single time! Classic deviled eggs will never be the same again. Make sure to share this recipe with your family and friends.
More Recipes You’ll Enjoy:
Fried Deviled Eggs
Ingredients
- 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
Instructions
- 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!
Video
Notes
- Get creative with the yolk mixture filling and add crispy bacon, crab meat, smashed avocados, etc.
- Feel free to add food coloring to the eggs during the holidays.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make these the day before?
Hi Michael, except for the frying part. I would prepare everything the day before and then fry them when you’re ready to serve.
Just to double check… you do not chill the filling or the egg whites after frying? The yolks are room temp and the whites are still warm? They look amazing! Just wondering how far in advance they can be prepared and still taste great.
Thanks, and yes that’s correct. The yolks are room temperature and the egg whites warm and crispy 🙂