Fried Deviled Eggs
If deviled eggs are your go-to party appetizer, you’ll love this crispy fried twist on the classic snack. Imagine hard-boiled egg whites coated in a golden panko and parmesan crust, then topped with a creamy deviled egg filling. Each bite offers the perfect mix of crunchy and smooth, tangy and mild. The best part? All the components can be made ahead! Boil the eggs up to seven days in advance and prepare the filling up to four days before the big day. Then, coat, fry, and fill the eggs just before your guests arrive. They’ll stay at room temperature for up to 2 hours (including prep time), but these finger-friendly treats will be devoured long before that!
Ingredients
- 12 hard-boiled large eggs, plus 2 raw eggs
- 1/3 cup mayonnaise
- 2 Tbsp. yellow mustard
- 2 tsp. dill pickle juice (from a jar of pickles) or distilled white vinegar
- 1/4 tsp. black pepper
- 3/4 tsp. kosher salt, plus more to taste
- A few dashes of hot sauce (optional)
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese (about 2 oz.)
- Paprika, for sprinkling
- Chopped chives, for sprinkling
Instructions
- Peel the hard-boiled eggs and cut them in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until they’re broken up. Add the mayonnaise, mustard, pickle juice, pepper, 1/4 teaspoon of the salt, and a few drops of hot sauce, if using, and stir until mostly smooth. Spoon the mixture into a zip-top plastic bag and snip ¼ inch off of one of the bottom corners. Set aside.
- Heat 1 1/2 inches oil in a large dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer.
- Combine the flour and remaining ½ teaspoon salt in a shallow bowl. Whisk the 2 raw eggs in a second shallow bowl. Combine the panko and parmesan in a third bowl. Coat each egg white half in the flour mixture, then dip in the egg, making sure all parts are coated. Let the excess drip off, then coat in the breadcrumb mixture, pressing gently to adhere. Be careful to not to fill the egg cavity with too many breadcrumbs.
- Working in batches, fry the egg whites until golden brown 1 to 2 minutes. Transfer to a cooling rack and sprinkle with salt. Let cool slightly.
- Generously pipe the yolk mixture into the center of each fried egg white and garnish with a sprinkle of paprika and chives.
Nutrition
Calories: 477kcalCarbohydrates: 17gProtein: 16gFat: 38gSaturated Fat: 6gCholesterol: 328mgSodium: 350mgPotassium: 149mgFiber: 1gSugar: 1gCalcium: 151mgIron: 2mg
Tried this recipe?Let us know how it was!