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Fried Deviled Eggs

Fried Deviled Eggs take the classic appetizer to a whole new level with a crunchy exterior and a creamy filling, making them a perfect snack for entertaining or indulgence.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Eggs and Filling
  • 6 large 6 large eggs For boiling
  • 1/4 cup 1/4 cup mayonnaise
  • 1 teaspoon 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
Breading and Frying
  • 1 cup 1 cup panko breadcrumbs
  • 1/2 cup 1/2 cup all-purpose flour
  • 2 large 2 large eggs, beaten (for breading)
  • Vegetable oil, for frying Enough to fill the frying pan

Method
 

Preparation
  1. Hard boil the eggs by placing them in a pot of water, bringing it to a boil, and then simmering for 10 minutes. Cool in ice water, then peel.
  2. Cut the eggs in half lengthwise and remove the yolks.
  3. In a bowl, mash the yolks and mix in mayonnaise, Dijon mustard, salt, and pepper until smooth.
  4. Refill the egg white halves with the yolk mixture.
Breading
  1. Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
  2. Dip the stuffed egg whites first in flour, then into the beaten eggs, and finally into the panko to coat.
Frying
  1. Heat vegetable oil in a frying pan over medium heat and fry the coated egg whites until golden brown, about 2-3 minutes on each side.
  2. Drain on paper towels, serve warm, and enjoy the crunchy twist!

Notes

These Fried Deviled Eggs are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. The crunch might get a little soft over time. For the perfect crunch, ensure the oil is hot enough before frying.