Fried Deviled Eggs

Close-up of crispy round appetizers topped with a swirl of yellow cream and garnished with small green herbs on a white plate.

These Fried Deviled Eggs, with a crispy, golden coating and a rich, creamy filling, take everyone's favorite appetizer to a whole new level of deliciousness!

Course Appetizers/Party Foods

Cuisine American

Keyword Fried deviled eggs

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 263kcal

Ingredients

2 cups vegetable oil for frying
8 large eggs divided
3 teaspoons mayonnaise
2 teaspoons spicy brown mustard
1 teaspoon sweet pickle relish
1 teaspoon garlic powder
1 teaspoon lemon juice
3 teaspoons salt divided
1 teaspoon black pepper divided
1/2 cup all-purpose flour
1 cup panko breadcrumbs
1/3 cup grated parmesan cheese
1 teaspoon Italian seasoning
Paprika
Chives

Instructions

Boil 6 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.
8 large eggs, 2 cups vegetable oil for frying
Peel, then slice the boiled eggs in half lengthwise. Gently remove the yolks, setting the whites aside.
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.
3 teaspoons mayonnaise, 2 teaspoons spicy brown mustard, 1 teaspoon sweet pickle relish, 1 teaspoon garlic powder, 1 teaspoon lemon juice, 3 teaspoons salt, 1 teaspoon black pepper
Transfer the mixture to a resealable or piping bag and refrigerate until needed.
In a bowl, mix the flour with the remaining 2 teaspoons of salt and 1/2 teaspoon of black pepper.
3 teaspoons salt, 1/2 cup all-purpose flour, 1 teaspoon black pepper
In another bowl, whisk the raw eggs until fully scrambled.
8 large eggs
In a third bowl, combine the breadcrumbs, parmesan cheese, and Italian seasoning.
1 cup panko breadcrumbs, 1/3 cup grated parmesan cheese, 1 teaspoon Italian seasoning
Coat each egg white by first dipping in flour, then in the egg wash.
Repeat the process and finish by rolling in the breadcrumb mixture, pressing lightly to ensure full coverage.
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.
Transfer them to the prepared sheet pan to drain.
Remove the filling mixture from the fridge and snip off the tip of the bag. Pipe the filling into each fried egg white.
Garnish with paprika and chives before serving.
Paprika, Chives

Notes

Note: Nutrition information was calculated using half the listed oil. Because some of the oil is absorbed but only a small amount is actually consumed, the nutrition results are just an estimate.

Nutrition