Description
A crispy twist on the classic deviled eggs, Fried Deviled Eggs feature hard-boiled eggs filled with a creamy yolk mixture, breaded, and fried to golden perfection. This appetizer offers a delightful combination of creamy, crunchy, and savory flavors, perfect for parties or a tasty snack.
Ingredients
Scale
Eggs and Filling
- 6 large eggs, hard-boiled
- 1 1/2 cups mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- 1 1/2 teaspoons paprika (for garnish)
Breading
- 1 1/2 cups all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
For Frying
- Oil for frying (vegetable or canola), enough to shallow fry
Instructions
- Prepare deviled eggs: Cut the hard-boiled eggs in half lengthwise. Carefully remove the yolks without breaking the whites and set the egg whites aside.
- Make filling: In a medium bowl, mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy. Spoon or pipe this mixture back into the hollowed egg whites evenly.
- Set up breading station: Arrange three separate shallow bowls — one with flour, one with beaten eggs, and one with panko bread crumbs — to prepare for breading the deviled eggs.
- Bread deviled eggs: Carefully dip each stuffed egg half first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat well with panko bread crumbs to ensure a crispy outer layer.
- Heat oil: In a frying pan, heat vegetable or canola oil to 350°F (175°C), enough to shallow fry the eggs.
- Fry deviled eggs: Gently place the breaded deviled eggs in the hot oil and fry for 2-3 minutes on each side until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels to remove excess oil.
- Serve: Sprinkle the fried deviled eggs with paprika for garnish and serve immediately while hot and crispy.
Notes
- Be gentle when removing and handling the delicate egg whites to prevent cracking.
- Use a piping bag for a neater presentation when refilling the egg whites with yolk mixture.
- The oil temperature is key — too hot will burn the coating, too low and eggs absorb too much oil.
- Serve immediately for the best texture; fried deviled eggs are best enjoyed fresh.
