Fried Deviled Eggs
Crispy, golden fried deviled eggs with a creamy, tangy filling. A fun twist on classic Southern deviled eggs, perfect for parties, game day, or holiday appetizers.
Ingredients
- 12 large eggs
- 3-4 tablespoons mayonnaise Duke’s or Hellmann’s recommended
- 1-2 teaspoons yellow mustard or Dijon for a sharper flavor
- 1 teaspoon apple cider vinegar or white vinegar
- 1/4 teaspoon kosher salt plus more to taste
- 1/8 teaspoon black pepper
- 1/4 teaspoon smoked paprika plus extra for garnish
- 1-2 tablespoons chives or green onion finely chopped, optional
- 2-3 slices bacon cooked and crumbled, optional
- 1/2 cup all-purpose flour
- 2 large eggs beaten, for dredging
- 1 1/2 cups panko breadcrumbs or regular breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- neutral oil for frying; canola, vegetable, or peanut oil, enough to reach about 1/2 inch up the side of the skillet
- extra smoked paprika for garnish, optional
- extra chives or parsley finely chopped, for garnish, optional
- pickled jalapeño slices or hot sauce for serving, optional
Instructions
- Place the 12 eggs in a single layer in a pot and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let sit for 12 minutes for firm, bright yellow yolks.
- Transfer the eggs to a large bowl of ice water and cool for 10–15 minutes. Gently tap each egg on the counter and peel under running water.
- Slice each egg in half lengthwise with a sharp knife, wiping the blade as needed. Carefully pop the yolks into a mixing bowl and place the egg white halves on a tray or plate.
- Add mayonnaise, mustard, vinegar, kosher salt, black pepper, and smoked paprika to the yolks. Mash with a fork until smooth and creamy. Stir in chopped chives or green onions and crumbled bacon if using, then taste and adjust seasoning.
- Spoon or pipe the yolk mixture back into the egg white halves. Chill the filled eggs in the refrigerator for 20–30 minutes to firm up before breading.
- Place the flour in one shallow bowl. In a second bowl, whisk the 2 beaten eggs. In a third bowl, combine panko breadcrumbs, garlic powder, onion powder, paprika, and salt. Arrange the bowls in a row: flour, egg wash, breadcrumbs.
- Working one filled egg half at a time, gently roll the bottom and sides of the egg white (not the exposed top of the filling) in flour, then dip in the egg wash, then press into the breadcrumb mixture for an even coat. Return breaded eggs to the tray.
- In a large skillet, add enough neutral oil to reach about 1/2 inch up the sides. Heat over medium to medium-high until the oil reaches 350°F, or until a dropped breadcrumb sizzles and browns in about 30–40 seconds.
- Place a few breaded eggs into the hot oil, filled side up, without crowding the pan. Fry for 1–2 minutes, until the bottoms and sides are golden brown and crispy. Tilt gently with tongs if needed to brown the sides; no need to fully flip.
- Transfer fried deviled eggs to a paper towel–lined plate or wire rack. While hot, sprinkle lightly with a pinch of salt. Repeat frying with remaining eggs in small batches.
- Arrange fried deviled eggs on a platter. Dust with extra smoked paprika and sprinkle with chopped chives or parsley. Serve warm with pickled jalapeños or hot sauce on the side, if desired.
Notes
Use week-old eggs for easier peeling. Chill the filled eggs before breading so they hold their shape. Maintain a steady oil temperature; too cool and the eggs get greasy, too hot and the crumbs burn. You can boil and halve eggs and mix the filling up to 2 days ahead, then fill, bread, and fry on the day of serving. Store cooled fried eggs up to 2 days in the fridge and re-crisp in a 350°F oven or air fryer for 5–7 minutes. Do not freeze.
Nutrition
Calories: 120kcal
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