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Fried Deviled Eggs Recipe

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3.9 from 90 reviews

These Fried Deviled Eggs take the classic appetizer to a whole new level with a crispy, golden coating and a creamy, flavorful filling. Hard boiled eggs are filled with a smooth mixture of mayonnaise, Dijon mustard, Worcestershire sauce, and dill pickle brine, then breaded and fried to perfection for a delicious twist that’s perfect for parties or snacks.

Ingredients

Eggs and Filling

  • 12 hard boiled eggs, peeled and halved lengthwise
  • ½ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon green olive or dill pickle brine
  • ½ teaspoon dried dill
  • Salt and pepper to taste

Dredging & Frying

  • 1 cup all purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 2 large eggs, beaten
  • 1 teaspoon Tabasco sauce
  • 2 cups panko breadcrumbs
  • Neutral oil for frying (such as canola or vegetable oil)

Instructions

  1. Prepare eggs: Remove the yolks from the hard boiled egg whites and place the whites on a platter or sheet pan to keep them intact for breading and frying.
  2. Make yolk filling: In a bowl, mash the yolks with mayonnaise, Dijon mustard, Worcestershire sauce, pickle brine, dried dill, salt, and pepper until very smooth. Taste and adjust seasoning as needed.
  3. Set up dredging stations: In three separate bowls, combine the flour, smoked paprika, and kosher salt in the first; whisk together the beaten eggs and Tabasco sauce in the second; place the panko breadcrumbs in the third bowl.
  4. Coat egg whites: Using one hand as the “dry hand” and the other as the “wet hand,” dredge each egg white half first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with panko breadcrumbs. Place coated eggs on a plate or wire rack.
  5. Heat oil: In a heavy-bottomed pot, heat about 2 inches of neutral oil to 350°F (175°C) using an oil thermometer to maintain the temperature.
  6. Fry eggs: Using a slotted spoon or spider, carefully lower a few egg halves into the hot oil at a time. Fry for 1-2 minutes until deep golden brown, flipping as needed to ensure even crisping. Remove and drain on a wire rack or paper towels. Repeat in batches.
  7. Fill eggs: Transfer the yolk mixture to a piping bag fitted with your preferred tip and pipe the filling into the openings of the fried egg whites. Alternatively, spoon the filling in gently.
  8. Garnish and serve: Top deviled eggs with fresh dill, smoked salmon, a dash of smoked paprika, minced chives, or olive or pickle slices as desired. Serve warm or at room temperature.
  9. Optional Air Fryer Method: Spray the breaded egg halves lightly with cooking spray or olive oil. Air fry at 375°F for 5 minutes. Flip, spray again, and cook for an additional 5 minutes until golden and crisp.
  10. Optional Oven Method: Preheat oven to 425°F. Place breaded eggs on a baking sheet lined with a metal rack or parchment paper. Spray one side with cooking spray or olive oil and bake for 5 minutes. Flip, spray the other side, and bake another 5 minutes until golden and crispy.

Notes

  • Use one hand as your “dry hand” to handle flour and panko to prevent clumping, and the other as your “wet hand” to handle the egg wash for easier breading.
  • Maintain oil temperature at 350°F for best frying results and to avoid greasy eggs.
  • Fried deviled eggs are best enjoyed within a few hours of cooking as they do not store well.
  • If using the air fryer or oven method, adjust cooking times slightly as needed depending on your appliance.
  • Feel free to customize toppings to enhance flavor and presentation.

Find it online: https://flavorspath.com/fried-deviled-eggs-recipe/