Fried Deviled Eggs Recipe
This Fried Deviled Eggs Recipe combines crispy, golden-fried egg whites with a creamy, tangy yolk filling for the ultimate appetizer. Perfect for parties, brunch, or holidays, these crunchy-on-the-outside, smooth-on-the-inside bites deliver bold flavor and impressive texture.
Equipment
- saucepan
- Mixing bowls
- piping bag or resealable bag
- deep skillet or frying pan
- slotted spoon
- paper towels
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 1 tsp white vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika, plus extra for garnish
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- vegetable oil, for frying
- chopped chives, optional garnish
Instructions
- Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer immediately to an ice bath to cool completely. Peel once cooled.
- Slice the eggs in half lengthwise. Remove yolks and place them in a bowl. Mash with mayonnaise, Dijon mustard, vinegar, salt, pepper, and smoked paprika until smooth and fluffy. Transfer to a piping bag or resealable bag.
- Set up three bowls: flour, beaten eggs, and panko breadcrumbs. Coat each egg white half in flour, dip into egg, then press gently into panko until fully coated.
- Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry egg whites in batches for 1–2 minutes until golden and crisp. Drain on paper towels.
- Pipe the yolk mixture into the warm, crispy egg whites. Sprinkle with smoked paprika and garnish with chives if desired. Serve immediately or slightly warm.
Notes
Best enjoyed fresh for maximum crispiness. Maintain oil temperature at 350°F (175°C) to prevent soggy breading. Let fried egg whites cool slightly before piping filling. Adjust seasoning in the yolk mixture before filling. Fry in small batches to keep coating intact.