Description
Fried Deviled Eggs offer a crunchy twist on the classic appetizer by coating hard-boiled egg whites in seasoned panko and frying them until golden, then filling them with a creamy, tangy yolk mixture enhanced with dill pickle relish and Dijon mustard. Perfect as a savory snack or party favorite, these deviled eggs bring crispy texture and bold flavors in every bite.
Ingredients
Scale
Frying Oil
- Canola oil, for frying
Eggs and Filling
- 6 large hard-boiled eggs
- 3 tablespoons mayonnaise
- 2 teaspoons finely chopped dill pickle relish
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt, divided
Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
Garnish and Serving
- Chopped fresh chives, for garnish
- Paprika, for garnish
- Hot sauce, for serving
Instructions
- Heat the oil: In a heavy pot, heat canola oil to 360°F (180°C) to prepare for frying. Use a thermometer to maintain the right temperature to achieve a crispy coating without absorbing excess oil.
- Prepare the eggs: Cut the hard-boiled eggs in half lengthwise and gently remove the yolks. Place the yolks in a bowl and mash them thoroughly with mayonnaise, finely chopped dill pickle relish, Dijon mustard, freshly ground black pepper, and 1/2 teaspoon of the kosher salt until smooth and creamy. Set aside.
- Bread the egg whites: Set up a breading station by placing the all-purpose flour in one bowl, the beaten eggs in another, and a mixture of panko bread crumbs, grated Parmesan cheese, garlic powder, cayenne pepper, and the remaining 1/4 teaspoon kosher salt in a third bowl. Dredge each egg white half first in the flour, then dip in the beaten eggs, and finally coat it evenly with the panko mixture.
- Fry the egg whites: Carefully place the breaded egg whites in batches into the hot oil. Fry each batch for about 30 seconds or until they turn a beautiful golden brown and crispy. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Assemble and serve: Using a piping bag or spoon, fill each fried egg white half with the prepared yolk mixture. Garnish with chopped fresh chives and a sprinkle of paprika. Serve immediately with hot sauce on the side for an extra flavor kick.
Notes
- Ensure the oil temperature stays consistent at 360°F to avoid greasy or undercooked coating.
- Use a piping bag for a neat and attractive presentation of the yolk filling.
- The cayenne pepper adds a slight heat; adjust or omit to suit your taste.
- Can be served warm or at room temperature and makes a great party appetizer.
- Make sure to drain the fried egg whites well to keep them crisp.
