Fried Deviled Eggs
These Fried Deviled Eggs are a crispy, golden twist on classic Southern deviled eggs. Tender hard‑boiled egg whites are breaded and fried until crunchy, then filled with a creamy, tangy yolk mixture—perfect for parties, game day, and holiday appetizer spreads.
Ingredients
- 12 large eggs older eggs (about a week old) peel more easily
- cold water and ice for ice bath to cool eggs
- 5 tablespoons mayonnaise full-fat; Duke’s or Hellmann’s recommended
- 2 teaspoons yellow mustard
- 1 teaspoon Dijon mustard optional
- 1 teaspoon sweet pickle relish up to 2 teaspoons, to taste
- 1 teaspoon apple cider vinegar or pickle juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika or regular paprika; plus more to taste and for garnish
- salt to taste, starting with about 1/4 teaspoon for yolk mixture
- black pepper to taste, starting with about 1/4 teaspoon for yolk mixture
- 1 teaspoon hot sauce such as Frank’s; 1–2 teaspoons, optional, to taste
- 1 cup all-purpose flour
- 2 large eggs for egg wash
- 2 tablespoons milk or half-and-half, for egg wash
- 1 1/2 cups panko bread crumbs or regular bread crumbs (less crunchy)
- 1/2 teaspoon salt for seasoning breading
- 1/4 teaspoon black pepper for seasoning breading
- 1/2 teaspoon smoked paprika or cayenne pepper, optional, for seasoning breading
- neutral oil for frying such as canola, vegetable, or peanut oil; enough for 1–1 1/2 inches in pan
- paprika for garnish
- chives or green onions thinly sliced, for garnish
- cooked crumbled bacon optional, for garnish
Instructions
- Place the 12 eggs in a single layer in a large pot and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, turn off the heat, and let sit for 10–12 minutes.12 large eggs
- While the eggs sit, prepare an ice bath by filling a large bowl with cold water and plenty of ice. Transfer the cooked eggs to the ice bath and let cool for at least 10 minutes to stop the cooking and make peeling easier.cold water and ice
- Gently tap each egg on the counter to crack, then peel under cool running water. Pat dry with paper towels. Slice each egg in half lengthwise and carefully remove the yolks to a medium bowl. Arrange the egg white halves on a tray or plate.12 large eggs
- Mash the yolks with a fork until very fine and crumbly. Stir in the mayonnaise, yellow mustard, Dijon mustard (if using), sweet pickle relish, vinegar or pickle juice, garlic powder, onion powder, paprika, a pinch of salt and black pepper, and hot sauce (if using). Mix until smooth, adding a splash of milk or more mayo if needed to reach a creamy consistency. Taste and adjust seasoning.5 tablespoons mayonnaise, 2 teaspoons yellow mustard, 1 teaspoon Dijon mustard, 1 teaspoon sweet pickle relish, 1 teaspoon apple cider vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon smoked paprika, salt, black pepper, 1 teaspoon hot sauce
- Spoon or pipe the yolk mixture back into the egg white halves, mounding slightly but not excessively so they are still easy to handle. Arrange on a tray and chill in the refrigerator for 20–30 minutes to firm up the filling.
- Place the flour in one shallow bowl. In a second shallow bowl, whisk together the 2 eggs and milk to make an egg wash. In a third bowl, combine the panko bread crumbs with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and smoked paprika or cayenne, if using.1 cup all-purpose flour, 2 large eggs, 2 tablespoons milk, 1 1/2 cups panko bread crumbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika
- Working with one filled egg half at a time, gently roll the egg white side and sides in the flour, shaking off excess. Dip the floured egg into the egg wash, focusing on the white and sides more than the filling. Roll in the seasoned panko, pressing gently so the crumbs adhere to the egg white and sides. Return breaded eggs to the tray. If time allows, chill the breaded eggs for 10–15 minutes to help the coating set.1 cup all-purpose flour, 2 large eggs, 2 tablespoons milk, 1 1/2 cups panko bread crumbs
- Heat about 1–1 1/2 inches of neutral oil in a deep skillet or Dutch oven to 350°F. Fry the eggs in batches, egg-white-side down first, for about 1–2 minutes per side, or until golden brown and crispy. Do not overcrowd the pan. Remove with a slotted spoon or tongs and drain on a paper towel–lined plate or a wire rack set over a baking sheet.neutral oil for frying
- While still warm, sprinkle the fried deviled eggs with paprika, chives or green onions, and crumbled bacon if using. Serve warm or at room temperature.paprika, chives or green onions, cooked crumbled bacon
Notes
Yield: about 24 fried deviled egg halves (8–10 appetizer servings). For spicier eggs, add extra hot sauce or finely minced pickled jalapeños to the yolk mixture and a pinch of cayenne to the breading. You can boil and fill the eggs up to 2 days ahead; bread and fry just before serving for best crispness. To reheat leftovers, warm in a 350°F oven or air fryer for 5–8 minutes until crisp.
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