Description
Fried Deviled Eggs are a crispy twist on the classic deviled eggs appetizer. Hard-boiled egg whites are breaded and fried until golden and crunchy, then filled with a creamy, tangy yolk mixture seasoned with mayonnaise, mustard, vinegar, and spices. Garnished with paprika and fresh herbs, these make a perfect party appetizer or snack.
Ingredients
Scale
Eggs
- 6 large eggs
Deviled Egg Filling
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Breading
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs or panko
- 2 large eggs, beaten
Frying
- Vegetable oil, about 1 inch for frying
Garnish
- Paprika
- Chopped chives or parsley
Instructions
- Boil the eggs: Place the 6 large eggs in a saucepan and cover them with water. Bring the water to a boil, then remove the pan from heat, cover, and let the eggs sit for 10 minutes to cook through. Afterward, drain the hot water and transfer the eggs to a bowl of cold water to cool.
- Peel and prepare the eggs: Once the eggs are cool enough to handle, peel off the shells carefully. Slice each egg in half lengthwise, then gently remove the yolks and place them into a mixing bowl. Set aside the empty egg white halves.
- Make the deviled yolk mixture: Mash the egg yolks with mayonnaise, yellow mustard, white vinegar, salt, and black pepper until smooth and creamy. Transfer this mixture into a piping bag or keep it handy to spoon into the fried egg whites later.
- Prepare the breading station: Arrange three shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with breadcrumbs or panko. This will be for dredging the egg white halves before frying.
- Bread the egg whites: Dip each egg white half first into the flour, shaking off the excess, then into the beaten eggs, and finally coat thoroughly with the breadcrumbs. Set the breaded egg whites aside while heating the oil.
- Heat oil and fry: Pour about 1 inch of vegetable oil into a skillet and heat it over medium heat until hot but not smoking. Fry the breaded egg whites in batches, cooking each side for 1 to 2 minutes until they achieve a golden brown and crispy exterior. Remove the fried eggs with a slotted spoon and drain on paper towels.
- Fill and garnish: After the fried egg whites have cooled slightly but are still warm, fill each half with the prepared deviled yolk mixture using the piping bag or spoon. Sprinkle paprika and chopped chives or parsley on top as a garnish before serving.
Notes
- Serve immediately for the best crunchy texture.
- For extra flavor, add a pinch of cayenne pepper or smoked paprika to the yolk mixture.
