Description
Fried Deviled Eggs are a crispy, golden twist on the classic appetizer. Hard-boiled egg whites are breaded and deep-fried to perfection, then filled with a smooth and tangy yolk mixture seasoned with mayonnaise, mustard, vinegar, and spices. Garnished with paprika and fresh herbs, these delicious bites are perfect for parties or as a sophisticated snack.
Ingredients
Scale
Eggs and Filling
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika, plus more for garnish
- Salt and black pepper to taste
Breading
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/2 cup breadcrumbs (panko recommended)
Frying
- Vegetable oil for frying
Garnish
- Chopped chives or parsley (optional)
Instructions
- Boil Eggs: Place the eggs in a pot and cover with water. Bring to a boil, then cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes to hard boil. Transfer eggs to an ice bath to cool completely, then peel the shells off.
- Prepare Yolks: Slice each egg in half lengthwise and carefully remove the yolks into a bowl. Set the egg whites aside for breading. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, garlic powder, paprika, salt, and black pepper until the mixture is smooth and creamy. Set aside.
- Set Up Breading Station: Arrange three shallow bowls: one with all-purpose flour, one with the beaten egg, and one with panko breadcrumbs. This will ensure even coating for the egg whites.
- Bread the Egg Whites: Dip each egg white half first into the flour, shaking off excess, then into the beaten egg, followed by the breadcrumbs, coating evenly on all sides.
- Heat Oil: Pour 1 to 2 inches of vegetable oil into a deep skillet and heat over medium heat until it reaches 350°F (175°C) or is hot enough for frying.
- Fry the Egg Whites: Fry the breaded egg whites in batches for about 1–2 minutes per side or until they turn golden brown and crispy. Use a slotted spoon to remove and drain them on paper towels to remove excess oil.
- Fill and Garnish: Once slightly cooled, spoon or pipe the creamy yolk mixture back into the fried egg white halves. Garnish with a sprinkle of paprika and chopped chives or parsley if desired.
- Serve: Serve immediately for best texture and flavor. These fried deviled eggs make a perfect party appetizer or snack.
Notes
- For a spicier version, add hot sauce or cayenne pepper to the yolk filling.
- Serve immediately for the crispiest texture.
- Make-ahead friendly: Fry the egg whites in advance and fill just before serving to maintain crunch.
- Use panko breadcrumbs for extra crispiness.
- Carefully manage oil temperature to avoid greasy or undercooked fried eggs.
