Description
These crispy Fried Deviled Eggs combine the classic creamy deviled egg filling with a crunchy, golden panko crust. Perfect as an appetizer or snack, they’re made by breading deviled egg halves and frying them until crisp, offering a delightful twist on a traditional favorite.
Ingredients
Scale
Eggs & Filling
- 6 large eggs, hard-boiled
- 1 1/2 cup 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 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- Oil for frying (vegetable or canola)
Instructions
- Prepare deviled eggs: Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks without breaking the whites. Place the egg whites aside for later.
- Make yolk filling: In a medium bowl, mash the egg yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until the mixture is smooth and creamy. Spoon or pipe this yolk mixture back into the hollowed egg whites.
- Set up breading station: Arrange three separate shallow bowls—one with all-purpose flour, one with beaten eggs, and one with panko bread crumbs.
- Bread the deviled eggs: Taking each deviled egg half, first dip it lightly into the flour, making sure it’s coated evenly. Then dip it into the beaten eggs, and finally press it into the panko bread crumbs to coat fully, creating a crispy outer shell.
- Heat oil for frying: Pour vegetable or canola oil into a frying pan to a depth of about 1 inch and heat it over medium heat until it reaches 350°F (175°C). A thermometer helps ensure the right temperature for a crispy, non-greasy finish.
- Fry the deviled eggs: Carefully place the breaded deviled egg halves in the hot oil. Fry for 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon or tongs to turn gently, preventing the shells from cracking.
- Drain excess oil: Remove the fried deviled eggs from the pan and let them drain on paper towels to absorb excess oil and keep them crisp.
- Garnish and serve: Sprinkle the fried deviled eggs with paprika for color and flavor. Serve immediately while warm for the best texture and taste.
Notes
- Ensure eggs are fully cooled before peeling and slicing to maintain intact whites.
- Maintaining oil temperature is crucial; too low and eggs will absorb oil and be greasy, too high and coating may burn before heating through.
- For an extra touch, you can add a pinch of cayenne pepper or smoked paprika to the yolk mixture.
- Use fresh panko breadcrumbs for the best crispiness.
- Serve with a dipping sauce like spicy mayo or ranch for added flavor.
