Description
Delight in these crispy Fried Deviled Eggs, a tasty twist on the classic appetizer. Perfectly boiled eggs are filled with a creamy, flavorful yolk mixture, then breaded and fried to golden perfection. Ideal for parties or as a savory snack, these fried deviled eggs combine a crunchy exterior with a smooth, tangy filling that’s sure to impress.
Ingredients
Scale
Eggs
- 12 large eggs
- 2 large eggs, beaten (for dredging)
Yolk Filling
- 1/3 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Breading
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- Oil for frying
Garnish (optional)
- Chopped chives
- Paprika
Instructions
- Boil the Eggs: Place the 12 large eggs in a pot and cover them with water. Bring the water to a boil. Once boiling, cover the pot, turn off the heat, and allow the eggs to sit for 10–12 minutes to cook through.
- Cool and Peel: Transfer the eggs to an ice bath to cool completely. Once cooled, peel the eggs carefully to avoid breaking the whites.
- Prepare the Egg Halves: Slice each peeled egg in half lengthwise. Gently remove the yolks and place them in a bowl, setting the egg whites aside for later.
- Make the Yolk Filling: Mash the yolks with mayonnaise, yellow mustard, paprika, garlic powder, salt, and black pepper until the mixture is smooth and creamy.
- Chill the Filling: Spoon or pipe the yolk mixture into a piping bag or a zip-top bag. Refrigerate this while you prepare to fry the egg whites.
- Breading Process: First, dredge each egg white half in all-purpose flour, coating them lightly but thoroughly. Next, dip each piece into the beaten egg, then coat it evenly with panko breadcrumbs.
- Heat the Oil: In a deep skillet or pot, heat oil to 350°F (175°C). Make sure there’s enough oil to submerge the egg halves.
- Fry the Egg Whites: Fry the coated egg whites for 1–2 minutes on each side, until they are golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain and Cool: Remove fried egg whites with a slotted spoon and place them on paper towels to drain excess oil. Allow them to cool slightly before filling.
- Fill the Fried Egg Whites: Pipe the chilled yolk filling back into each fried egg white half, evenly distributing the mixture.
- Garnish and Serve: Garnish with chopped chives or a sprinkle of paprika if desired. Serve warm for the best taste and texture.
Notes
- Best served fresh and warm to enjoy the contrast between crispy exterior and creamy filling.
- For extra flavor, consider adding crumbled bacon or a splash of pickle juice into the yolk filling.
- For a lighter alternative, try air frying the breaded egg whites at 375°F for 6–8 minutes instead of deep frying.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 210
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 190 mg
