Fried Deviled Eggs

These Fried Deviled Eggs, with a crispy, golden coating and a rich, creamy filling, take the classic appetizer to a whole new level. Fried to perfection, these eggs are crunchy, flavorful and impossible to resist.

Deep Fried Deviled Eggs Recipe

I love deviled eggs, but frying them takes them to a whole new level of deliciousness. The crispy crunch of the golden-brown coating with the creamy, tangy yolk mixture inside is downright addictive. Whether I’m making them for a party or an afternoon hearty snack, these fried bites of goodness never last long.

And let’s be real, everything is better fried, and these deviled eggs are no exception. There’s something about that warm, crispy bite that makes them even more irresistible than the traditional version.

The best part is that you can whip up a batch in under 30 minutes. Trust me, try them once and you’ll be hooked.

Be sure to also check out my Classic Deviled Eggs for a traditional take or my Avocado Deviled Eggs for eggs with a heathy twist.

Ingredients

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the recipe card for the specific amounts.

• Large hard-boiled eggs, peeled: Boil them or grab pre-boiled ones to make it easy.
• Mayonnaise: Makes the filling extra creamy and smooth.
• Spicy brown mustard: Dijon or classic yellow mustard can work too.
• Sweet pickle relish: Brings a bit of sweetness and crunch to balance out the flavors.
• Garlic powder: A little garlicky kick that makes the filling taste even better.
• Lemon juice: Adds just the right amount of brightness to cut through the richness.
• Salt & black pepper: Just a pinch to give them more flavor.
• All-purpose flour: Helps create a crispy coating that sticks to the egg whites.
• Raw eggs: The key to making the breading adhere perfectly.
• Panko breadcrumbs: Japanese-style breadcrumbs give them the best crunch.
• Grated parmesan cheese: Adds a touch of salty, nutty flavor.
• Italian seasoning: A blend of dried herbs that enhances the flavor of the breading.
• Paprika: A classic garnish that adds color and a hint of smoky sweetness.
• Chives: A fresh, mild oniony topping that makes these eggs even better.
• Vegetable oil for frying: Neutral oil that fries the eggs to golden perfection. Canola or peanut oil also work.

How to Make Fried Deviled Eggs

Step 1. Boil your eggs and let them cool. Heat the oil in a medium saucepan over medium heat until it reaches 350°F. While the oil is heating, prepare a sheet pan by lining it with paper towels.

Step 2. Peel, then slice the boiled eggs in half lengthwise. Gently remove the yolks, setting the whites aside.

Step 3. Mash the yolks in a bowl with mayonnaise, mustard, relish, garlic powder, lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until smooth and creamy.

Step 4. Transfer the mixture to a resealable or piping bag and refrigerate until needed.

Step 5. In a bowl, mix the flour with the remaining 2 teaspoons of salt and 1/2 teaspoon of black pepper. In another bowl, whisk the raw eggs until fully scrambled.

Step 6. In a third bowl, combine the breadcrumbs, parmesan cheese, and Italian seasoning.

Step 7. Coat each egg white by first dipping in flour, then in the egg wash.

Step 8. Repeat the process and finish by rolling in the breadcrumb mixture, pressing lightly to ensure full coverage.

Step 9. Once the oil reaches 350°F, fry the coated egg whites in batches of 3-4 for about 3-4 minutes or until golden brown.

Step 10. Transfer them to the prepared sheet pan to drain.

Step 11. Remove the filling mixture from the fridge and snip off the tip of the bag. Pipe the filling into each fried egg white.

Step 12. Garnish with paprika and chives before serving.

Storage Instructions

Leftovers make great lunchbox treat or after-school snack because the panko keeps it’s crunch surprisingly well. Just store them in an airtight container in the refrigerator for up to 4 days.

I don’t recommended freezing them because the eggs may become rubbery after thawing

Tips and Tricks

• Cooled eggs: Use cooled boiled eggs for the best results. They’re easier to peel and hold their shape better when frying.
• Clean dipping: When breading your eggs, use one hand to dip into the flour and breadcrumbs and another to dip into the eggs. This will help save your hands from getting caked with breading. You can also use tongs.
• Use a thermometer: It will help monitor the temperature of your oil and allow you to adjust the heat as you fry. Make sure the oil is at 350°F before frying. This ensures a crunchy coating without absorbing too much oil.
• Prepare your pan: Line your sheet pan with paper towels so they can absorb any extra oil from the eggs after frying. This prevents soggy and greasy eggs.
• Don’t overcrowd the pan: Fry in batches so each egg fries evenly without lowering the oil temperature

Variations and Add-ins

• Spices: Add a dash of hot sauce or a pinch of cayenne to the filling for extra heat.
• Smoky flavor: Use smoked paprika instead of regular for a deep, smoky taste.
• Pickles: Instead of sweet relish, use diced dill pickles in the filling for a tangy bite.
• Bacon: Sprinkle crumbled bacon over the finished eggs.
• Ranch style: Stir a little ranch seasoning into the filling mixture for a zesty flavor.

FAQs

More Appetizer Recipes

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