Print

Fried Deviled Eggs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

These Fried Deviled Eggs are a crispy, flavorful twist on the classic deviled eggs recipe. Hard-boiled egg whites are filled with a creamy, tangy filling made from yolks, mayonnaise, and Dijon mustard, then breaded and deep-fried to golden perfection. The result is a crunchy exterior with a rich, smooth interior, perfect as an appetizer or party snack.

Ingredients

Eggs

  • 6 hard boiled eggs, peeled

Filling

  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

For Frying

  • ½ cup all purpose flour
  • 1 large egg
  • ½ cup panko breadcrumbs
  • ½ teaspoon garlic salt
  • Oil for frying (vegetable, canola, or peanut oil)

Instructions

  1. Preheat the fryer: Set your deep fryer to 375°F to ensure the oil is hot enough for frying, which will create a crispy shell and prevent excess oil absorption.
  2. Prepare the eggs: Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks from the whites. Place the yolks into a mixing bowl and set the whites aside.
  3. Make the filling: Mash the yolks with a fork until crumbly, then add mayonnaise, Dijon mustard, salt, and black pepper. Mix until smooth and creamy. Set aside.
  4. Prepare breading trays: Fill three shallow trays with flour in one, beaten egg in the second, and a mixture of panko breadcrumbs and garlic salt in the third.
  5. Bread the egg whites: First coat each egg white half in flour, then dip it in the beaten egg wash, and finally cover it thoroughly with the breadcrumb and garlic salt mixture.
  6. Fry the eggs: Place the breaded egg whites into the fryer basket, making sure they don’t touch each other to ensure even cooking. Lower the basket carefully into the hot oil and fry for 2 minutes until golden and crisp.
  7. Drain the eggs: Remove the fried eggs from the oil and place them on paper towels on a wire rack to drain excess oil completely from all sides.
  8. Fill the eggs: Pipe or spoon the prepared creamy yolk filling into each fried egg white half. Serve immediately for best texture and flavor.

Notes

  • Using regular full-fat mayonnaise gives the best creaminess, but low-fat or light mayonnaise can be used as alternatives.
  • Dijon mustard adds a sharp but balanced flavor; yellow mustard can be substituted if preferred.
  • Maintain oil temperature at least 335°F to avoid greasy eggs and ensure quick frying and crispy texture.
  • Use a wire rack over paper towels for draining to keep the breading crispy and prevent sogginess.
  • Make a few extra hard-boiled eggs to allow for any breakage or mishaps during preparation.

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