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Fried Deviled Eggs

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These fried deviled eggs are a delightful twist on the classic appetizer, with a crispy exterior and creamy filling that makes them perfect for any occasion.

Ingredients

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  • 12 large eggs
  • Cold water and ice (for ice bath)
  • 5 tablespoons mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon Dijon mustard (optional)
  • 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 (to taste)
  • Black pepper (to taste)
  • 1 teaspoon hot sauce (optional)
  • 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
  • 1/2 teaspoon salt (for seasoning breading)
  • 1/4 teaspoon black pepper (for seasoning breading)
  • 1/2 teaspoon smoked paprika (optional)
  • Neutral oil for frying
  • Paprika (for garnish)
  • Chives or green onions (for garnish)
  • Cooked crumbled bacon (optional, for garnish)

Instructions

  1. 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.
  2. Prepare an ice bath by filling a large bowl with cold water and plenty of ice.
  3. Transfer the cooked eggs to the ice bath and let cool for at least 10 minutes.
  4. Gently tap each egg on the counter to crack, then peel under cool running water. Pat dry with paper towels.
  5. Slice each egg in half lengthwise and carefully remove the yolks to a medium bowl.
  6. Mash the yolks with a fork until very fine and crumbly. Stir in the mayonnaise, mustard, pickle relish, vinegar, garlic powder, onion powder, paprika, salt, pepper, and hot sauce. Mix until smooth.
  7. Spoon or pipe the yolk mixture back into the egg whites and arrange on a tray. Chill in the refrigerator for 20–30 minutes.
  8. Place the flour in one shallow bowl and whisk together the eggs and milk in another. In a third bowl, combine the panko bread crumbs with salt, black pepper, and smoked paprika.
  9. Working with one filled egg half at a time, roll in flour, dip in egg wash, and roll in panko, pressing gently to adhere.
  10. Heat about 1–1 1/2 inches of oil in a skillet to 350°F. Fry the eggs in batches for about 1–2 minutes per side.
  11. While still warm, sprinkle fried deviled eggs with paprika, chives, and bacon if using. Serve warm or at room temperature.

Notes

Fried deviled eggs are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Re-crisp in a hot oven for a few minutes before serving again.

Nutrition

Find it online: https://thestationrecipes.com/fried-deviled-eggs-recipe/

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