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!

Course Appetizer

Cuisine Southern

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 260kcal

Author Imma

Ingredients

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

Filling

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

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 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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