It's time to try something new and exciting in the kitchen - Deep-Fried Deviled Eggs! It may sound unusual, but trust me, it's absolutely delicious. The crispy outer layer perfectly complements the creamy egg yolk filling.
I know this seems like a bit of extra work for something that this one bite. But it is super fun and really only takes a few seconds to dredge each egg white and fry it. I love the extra crisp of the breading, and who doesn't want to be a little extra some times!?
Ingredients
I am a bit of a traditionalist when it comes to my deviled egg filling. I simply mix up the egg yolks with mayo, mustard, salt, and pepper. We are going the extra mile, deep frying the whites, and then letting loose with the toppings. Pickles, bacon, shrimp, and herbs, let your imagination run wild with the fancy topping you can add to the top of your deep-fried deviled eggs.
Oh and don't forget the paprika. You can use sweet or hot for some extra spice, but I think every deviled egg, regardless of the fancy toppings still needs a dusting of paprika.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
First, boil and peel your eggs. I am not going to go into the cooking method here, use your preferred or tried and true method, or buy the already boiled ones at the store for a super easy shortcut. Slice the eggs in half and scoop out the yolks then mix them up till nice and smooth with some mayo, mustard, salt, and pepper.
If your eggs are a little wet, dust them in flour, then dip them in eggs, then dredge them in panko bread crumbs. If they are very dry to start start with the egg, then go to the flour, back to the egg, and then to the panko.
Then drop the eggs in the deep fryer or in some hot oil in a skillet. I like a deep fryer so they can fully submerge in the oil, they only need like 20 seconds to cook, just till the panko turns golden. You don't want to cook them too long or the whites get really tough.
Use a piping bag if you feel fancy, or just dollop the filling in with a spoon and top with your favorite toppings. I think my personal favorite is the bacon and the pickle slices.
Notes & Tips
If taking the extra step of frying is enough cooking for you, buy already-boiled eggs at the store. I do this when I want to be extra quick with this recipe. Otherwise, simply use your favorite tried and true method for hard-boiling eggs, there are too many to count.
I advise using a deep fryer for this recipe. The bread crumbs really rely on a dip in hot oil to get crisp. If you use a pan on the stove, use a small saucepan so you have the depth for the egg to be fully surrounded by hot oil. You don't want to have to flip them over in shallow grease. Air-Frying is not recommended, and I did not test them using that method.
Dusting the eggs with flour before dipping them in the egg and then in the panko helps the bread crumbs to stick. Not doing this will result in the crumbs falling off in the fryer, don't skimp on this step.
If you want a SUPER smooth filling that you can pipe, I toss mine in a mini food processor and pulse it together quickly for an extra smooth filling. Just be sure not to over-process it or it can get runny if it gets warm from overworking.
Substitutions
A neutral oil is all that is needed for this recipe. I use vegetable oil cause that is what I usually have in my kitchen. However, grapeseed or even coconut would be great options.
You can boil your eggs yourself or purchase already boiled and peeled eggs from the grocery store for this recipe.
If you would like to keep your eggs gluten-free, substitute the flour for cornstarch or cup for cup flour.
You can also find great gluten-free bread crumbs out there. Panko Style is my favorite for the extra crispiness they give.
This is an indulgent bite, so full-fat mayo and regular ol' yellow mustard are all you really need. But feel free to make the swaps that are right for you.
The shrimp, bacon, pickles, and herbs are all starting points for making these deviled eggs extra fancy. Feel free to use any, all, or a combination of them to dress up your eggs any way you like.
What to eat with Deep-Fried Deviled Eggs
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📖 Recipe
Deep-Fried Deviled Eggs
It's time to try something new and exciting in the kitchen - Deep-Fried Deviled Eggs! They may sound unusual, but they're absolutely delicious.
Ingredients
- Vegetable Oil, for frying or a home deep fryer
- 12 large Eggs, hard-boiled
- ½ cup All-Purpose Flour
- 1 raw Egg, beaten
- 1 ½ cups Panko Bread Crumbs
- ½ teaspoon Kosher Salt, Morton’s
- ¼ teaspoon Fresh Cracked Black Pepper
- ½ cup Full-Fat Mayonnaise
- 2 tablespoons Yellow Mustard
- Sweet or Hot Smoked Paprika, as needed
- Boiled or Sautéed Shrimp, as desired for topping
- Crispy Bacon Pieces, as desired for topping
- Gherkin Pickle Slices, as desired for topping
- Chive Sticks, as desired for topping
- Dill Fronds, as desired for topping
Instructions
- First cook you eggs or purchase precooked and peeled eggs. Use your favorite method. I place mine in a pot of cold water and bring to a boil for 7 minutes, then dump and rinse in cold water and it is basic and work for me.
- Slice the eggs in half and remove the yolks to a small bowl. Add the salt, pepper, mayo, and mustard to the bowl and mash till smooth and well combined. Alternatively whip the mixture together in a mini food processor.
- Preheat your deep fryer to 350˚F, or warm at least 4 inches of vegetable oil in a small deep pot or pan.
- Prepare a breading station by placing the flour in a small bowl, the beaten egg in another bowl, and the panko in a third. Season the panko with a pinch of salt and few cracks of pepper.
- Dip the egg whites into the flour, then the egg, and finally into the panko.
- Drop the coated egg whites into the hot oil gently. They will cook extremely quickly and only need to fry until golden, 20-30 seconds.
- Remove to a paper towel lines plate and let cool slightly.
- Dollop or pipe the filing into the fried egg whites and top with a dusting of paprika at a minimum. Shrimp, bacon, pickles, and herbs can be added as desired.
Notes
Notes & Tips
If taking the extra step of frying is enough cooking for you, buy already-boiled eggs at the store. I do this when I want to be extra quick with this recipe. Otherwise, simply use your favorite tried and true method for hard-boiling eggs, there are too many to count.
I advise using a deep fryer for this recipe. The bread crumbs really rely on a dip in hot oil to get crisp. If you use a pan on the stove, use a small saucepan so you have the depth for the egg to be fully surrounded by hot oil. You don't want to have to flip them over in shallow grease. Air-Frying is not recommended, and I did not test them using that method.
Dusting the eggs with flour before dipping them in the egg and then in the panko helps the bread crumbs to stick. Not doing this will result in the crumbs falling off in the fryer, don't skimp on this step.
If you want a SUPER smooth filling that you can pipe, I toss mine in a mini food processor and pulse it together quickly for an extra smooth filling. Just be sure not to over-process it or it can get runny if it gets warm from overworking.
Substitutions
A neutral oil is all that is needed for this recipe. I use vegetable oil cause that is what I usually have in my kitchen. However, grapeseed or even coconut would be great options.
You can boil your eggs yourself or purchase already boiled and peeled eggs from the grocery store for this recipe.
If you would like to keep your eggs gluten-free, substitute the flour for cornstarch or cup for cup flour.
You can also find great gluten-free bread crumbs out there. Panko Style is my favorite for the extra crispiness they give.
This is an indulgent bite, so full-fat mayo and regular ol' yellow mustard is all you really need. But feel free to make the swaps that are right for you.
The shrimp, bacon, pickles, and herbs are all starting points for making these deviled eggs extra fancy. Feel free to use any, all, or a combination of them to dress up your eggs any way you like.
Recommended Products
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Ateco Plastic Coated Decorating Bag, 18-Inch
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Ateco # 828 - Open Star Pastry Tip .63'' Opening Diameter- Stainless Steel
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GLOCHYRA - Breading Tray Set of 3 - Stainless Steel Breading Pan for Marinating Meat, Prepping Bread Crumbs Coating tray for Chicken, Fish, Panko, Schnitzel - Comes with Locking kitchen Tong
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Spider Strainer, Cooking Spider,7.9-inch Extra Large Spider Spoon with Wood Handle, Stainless Steel Spider Cooking Utensil for Cooking and Frying
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Presto 05411 GranPappy Electric Deep Fryer
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 120Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 104mgSodium: 181mgCarbohydrates: 8gFiber: 0gSugar: 1gProtein: 5g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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