Fried Deviled Eggs – Make the best creamy, tangy deviled eggs 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.
What Are They?
What Are Fried Deviled Eggs?
Talk about a cheap appetizer! Take hard-boiled eggs sliced in half longways, mash the yolks with mustard, mayo, and hot sauce, and then fill the cavity in the egg white for pure comfort food. Bread and fry the whites before filling them with the deviled yolk, and you’ve got comfort food on steroids.
- Eggs – Large hard-boiled eggs work best for deviling, but you can use what you have. Oh, and save a couple of raw eggs for the breading.
- Breading – Flour and panko breadcrumbs provide delicate crispiness, and Creole seasoning heats it up. Use what you have if you don’t have panko or need gluten-free breadcrumbs. The texture will change slightly, but not enough to miss out.
- Filling – Mayo, pickle relish, mustard, garlic, hot sauce, pickle relish, and smoked paprika build up the great deviled flavor in mashed egg yolks.
How to Make Fried Deviled Eggs
Prep the Eggs
- Cook and Peel – 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.
- Prep the Yolks – Halve eggs lengthwise, scoop out the yolks, and transfer into a medium mixing bowl. Set egg whites aside. (Photos 1-2)
- Mash & Chill – 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)
- Prep – Heat cooking oil for deep-frying in a medium-size pan over medium heat.
- Breading – 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)
- Coat – 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)
- Final Stretch – 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)
- Coating Swaps – It’s okay to swap the flour or breadcrumbs with your favorite gluten-free substitute.
- Dipped Fried Deviled Eggs – For an even more decadent treat, dunk these fried deviled eggs into your favorite dips, such as ranch dressing, BBQ sauce, or jerk sauce.
- More Toppings – Top these babies with crispy bacon, sausage, or ham bits for even more drool-worthiness.
Tips and Tricks
- 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 easier and warm yolks can make the mayo separate. So chill, baby!😉
- Heat the oil sufficiently before frying the eggs to avoid absorbing too much oil. The ideal temperature is 350℉/177℃.
- Organizing your dredging station makes the process smoother and prevents an unnecessary mess.
For the best fried deviled eggs made ahead, unpeeled eggs stay fresh in the refrigerator for a week, peeled eggs for 3-4 days, the filling for two days, and assembled deviled eggs for 24 hours.
Tip: You can freeze deviled eggs, but it isn’t the best idea because freezing tends to make the whites rubbery. And while most experts say you can freeze raw eggs, they don’t recommend freezing boiled ones.
Serving and Storage Instructions
Fried deviled eggs are best fresh. You can store leftovers in the refrigerator for 3-4 days. They’re good at room temperature, so reheating them is unnecessary.
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. Even ancient Romans enjoyed this deliciousness. 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, here are some great friends to go with them.
- Southern Fried Chicken
- Baked Beans With Bacon
- Ranch Potato Salad
- Pulled Pork Sandwiches
- Pickled Okra
More Soul-Satisfying Egg Recipes to Try
So try something new, like frying classic deviled eggs for a delicious appetizer. Would you like more comfort food recipes? Visit me on YouTube for more great ideas!
Watch How to Make It
Fried Deviled Eggs
- 6-8 hard-boiled eggs (reserve cooked yolks for the filling)
- ½ cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 teaspoon Creole seasoning
- ½ teaspoon salt
- Oil for frying
- Reserved hard-boiled yolks
- 2 tablespoons mayonnaise
- 1 tablespoons pickle relish
- 1 teaspoon mustard
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Chives, finely chopped for garnish
- 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 whisk to combine. In the third bowl, mix breadcrumbs, Creole seasoning, and salt to thoroughly combine.
- 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.
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