Fried Deviled Eggs
Fried deviled eggs make the best creamy, tangy snack or appetizer, boasting a delightfully unexpected crunch. The panko breading turns a cheap ingredient into a fun, elegant appetizer perfect for any occasion. Talk about an instant crowd-pleaser for your next cookout!
Deviled eggs are already super comfort food, but then here comes new and improved fried deviled eggs. It’s the best, from the inside and out! The perfectly creamy, spicy egg yolk tops the crispy breaded white for a total win.
When I tried these out on my family, the reaction was gratifying, to say the least. The whole plateful disappeared amid mouths full of oohs and ahs (and deviled eggs). Needless to say, fried deviled eggs have been invited to our next picnic.
Why Fry Deviled Eggs
This picnic staple gets a level up with an addictively crunchy crust. No, it’s not the healthiest way to eat eggs, but how often is indulgent and healthy synonymous? Biting into that crispy breading, then reaching the creamy filling, is an unforgettable experience. Besides, you can always start your diet tomorrow.
How to Fry Deviled Eggs
- Cook the Eggs – Place eggs in a medium saucepan, cover with cold water, and then bring to a boil over medium-high heat. Once the water boils, cover the pot and turn off the heat. Let the pot sit for 10-12 minutes without lifting the lid until it is time to remove the eggs. Then drain, rinse them under cold water, and peel them.
- Halve eggs lengthwise, scoop out the yolks, and transfer into a medium mixing bowl. Set egg whites aside. (Photos 1-2)
- Mash the egg yolks with the back of a fork until crumbly, then add mayonnaise, relish, mustard, hot sauce, garlic powder, and paprika, and continue mashing and mixing until they’re smooth and creamy. Season with salt and pepper, then cover the bowl with plastic and place in the refrigerator while frying the egg whites. (Photo 3)
- Heat cooking oil for deep-frying in a medium-sized pan over medium heat.
- Prep – Get three shallow bowls ready. Place flour in the first, raw eggs in the second, and then add breadcrumbs, Creole seasoning, and salt to the third bowl. Whisk the eggs and stir the breadcrumb mixture until thoroughly combined. (Photo 4)
- Breading – Dredge each egg white half in flour, dip in beaten egg (letting excess drip off), and then dredge in breadcrumbs (gently shaking off the excess). (Photos 5-7)
- Deep Fry – Working in batches of 4-6 halves (depending on the size of the frying pan), gently drop breaded egg whites into the oil and fry until golden brown, 2-3 minutes. Remove and drain on a paper-towel-lined plate. (Photos 8-9)
- Assembly – Remove the egg yolk filling from the refrigerator, and transfer it to a piping bag or a plastic sandwich bag with one corner snipped off with scissors to make a small hole. Pipe the yolk mixture into the fried egg white cavity, garnish with chives and paprika, and serve. (Photo 10)
Recipe Tips and Notes
- Swap the flour or breadcrumbs with your favorite gluten-free substitute.
- Mash the yolks thoroughly before adding the mayo and other ingredients for a creamier filling.
- Cool the eggs completely before peeling and slicing them because they’re easier to work with. Warm whites tear more easily, and warm yolks can make the mayo separate.
- Heat the oil sufficiently before frying the eggs to avoid absorbing too much oil. The ideal temperature is 350℉ (177℃).
- Mise en place (everything in its place). Organizing your dredging station makes the process smoother and prevents an unnecessary mess.
Make-Ahead and Storage Instructions
Unpeeled boiled eggs stay fresh in the refrigerator for a week, and peeled eggs for 3-4 days, so boiling the eggs ahead is ideal. Assembled deviled eggs only last for 24 hours, and the fried breading is best fresh.
Leftover deviled eggs last in the refrigerator for 3-4 days.
FAQs
They’re the same thing with different names. The Duggar family decided the word devil was inappropriate for something so heavenly. And so was born the name angel eggs. If you agree, you can call this recipe fried angel eggs.
The term deviled doesn’t mean evil in this context. Instead, it refers to food kicked up the Scoville scale with hot sauce, pepper, mustard, horseradish, or anything else that adds zinginess. While eggs are the typical ingredient to devil, you can also devil ham and sauces.
There are several theories. Using eggs that aren’t as fresh, boiling the water before adding the eggs, and shocking them in cold water when they’re done. Others claim adding vinegar to the water softens the egg’s outer layer, making it easier to peel.
What to Serve With Deep-Fried Deviled Eggs
Since deviled eggs are typically an appetizer or potluck specialty, they go great with Southern fried chicken, baked beans, and potato salad.
More Soul-Satisfying Egg Recipes to Try
- Egg Fried Rice
- Eggs in Purgatory
- Sausage Egg Casserole
- Egg Custard Pie
- Baked Scotch Eggs
Watch How to Make It
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Fried Deviled Eggs
Ingredients
- 6-8 hard-boiled eggs (reserve cooked yolks for the filling)
- ½ cup (60g) flour
- 2 eggs
- 1 cup (84g) panko breadcrumbs
- 1 teaspoon (4g) Creole seasoning
- ½ teaspoon (3g) salt
- oil for frying
Filling
- reserved hard-boiled yolks
- 2 tablespoons (28g) mayonnaise
- 1 tablespoon (15g) pickle relish
- 1 teaspoon (5-6g) mustard
- 1 teaspoon (5g) hot sauce
- 1 teaspoon (4-5g) garlic powder
- ½ teaspoon (1-2g) smoked paprika
- ½ teaspoon (3g) salt
- ¼ teaspoon (1g) black pepper
- 1 tablespoon (3g) chives, finely chopped for garnish
Instructions
- Place eggs in a medium saucepan, cover with cold water, then bring to a boil over medium-high heat. Once the water is boiling, cover the pot and turn off the heat. Let the pot sit for 10-12 minutes. Don't lift the lid once covered until it is time to remove the eggs.
- Drain, rinse eggs under cold water, and peel.
- Halve eggs lengthwise, scoop out the yolks, and transfer into a medium mixing bowl. Set egg white aside.
- Mash egg yolks using the back of a fork until crumbly, then add mayonnaise, relish, mustard, hot sauce, garlic powder, and paprika, and continue mashing and mixing until the mixture is smooth and creamy.
- Season with salt and pepper. Cover with plastic wrap and place in the refrigerator while frying egg whites.
- Heat cooking oil for deep-frying in a medium-sized pan over medium heat.
- Place flour in a shallow bowl. Place eggs in a second shallow bowl and lightly beat to combine. In the third bowl, mix breadcrumbs, Creole seasoning, and salt thoroughly.
- Dredge each egg white half in flour, dip in beaten egg (letting excess drip off), and then dredge in breadcrumbs, gently shaking off excess.
- Working in batches of 4-6 halves (depending on the size of the frying pan), gently drop breaded egg whites into the oil and fry until golden brown, 2-3 minutes. Remove, and drain on a paper-towel-lined plate.
- Remove the egg yolk mixture from the refrigerator, and transfer it to a piping or plastic sandwich bag. Snip off one corner of the plastic bag with scissors to make a small hole.
- Pipe the yolk mixture onto the fried egg white, garnish with chives and paprika, and serve.
Tips & Notes:
- Wait until the day you plan on serving them to assemble deviled eggs. However, boiling the eggs ahead and chilling them before peeling is a great stress-reliever.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
My fried deviled eggs will always come out a mess but thanks to your recipe, I got it right
Oh great to hear that. Thank you so much!
This is such a better way to eat eggs
Glad you liked it! 🙂