Fried deviled eggs are a crispy, golden twist on the classic appetizer with crunchy-coated egg whites filled with a creamy, tangy yolk mixture. Whether deep-fried, air-fried, or baked, they’re a guaranteed crowd-pleaser for Easter, Thanksgiving, brunch, or game day.
If you want to level up your deviled egg game for Easter, these crispy loaded deviled eggs are going to make you the talk of the gathering (especially next to some asparagus puff pastry bundles).
And, put that frying oil to good use and serve them alongside some fried goat cheese balls, crab rangoon egg rolls, or boom boom shrimp for the ultimate crispy spread.
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Why You'll Love This Recipe
Incredible textures - That crunchy exterior paired with a smooth and tangy filling and slight bite from the egg white make for a perfect bite every time.
Flexible cooking methods - Whether you're deep frying, air frying, or baking, there's a method that works for everyone.
Leveled up - a nostalgic dish elevated with a crunchy twist and perfect for entertaining. Everyone is going to be talking about these loaded deviled eggs!
Make ahead-friendly - Prep the eggs, filling, and dredge the whites in advance for quick frying or baking later.
Ingredients
- Hard boiled eggs. The base of our deviled eggs. You’ll need a dozen, peeled and halved.
- Mayonnaise, dijon mustard, worcestershire & brine.These add tang and depth to the yolk mixture.
- Dried dill + S&P. A classic seasoning combo for deviled eggs.
- Flour, smoked paprika, kosher salt. This starts the dredging process and adds flavor.
- Eggs + tabasco. Helps the coating stick while adding a little kick.
- Panko breadcrumbs. For that irresistible crispy crust.
- Neutral oil. For deep frying, like canola or vegetable oil.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Add chopped bacon or crispy prosciutto to the yolk filling for smoky flavor.
- Stir in relish or finely chopped pickles for a punchier filling.
- Try a spicy version with extra hot sauce, cayenne, or sriracha.
- Top with jalapeño slices, pickled red onion, a drizzle of hot honey, or your favorite toppers for guests to choose from.
- Add some grated parmesan cheese into the panko mixture for extra flavor in the crispy panko.
How to Hard Boil and Peel Eggs
- Use eggs that are a week or two old. They naturally leave a bigger gap on the bottom and make for easier peeling.
- Full submerge the eggs in cold water by about 1-2 inches.
- Bring the water to a boil, cover it with a lid, turn the heat off, and set a timer for 10 minutes.
- Drain the water and fill the pot with very cold water and ice to stop the cooking process.
- Gently crack the eggs on both sides, then roll them on their longs sides. Peel off the shell from the tops and bottoms, then re-submerge them in the cold water.
- Gently peel the eggs.
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How to Make This Recipe
One: Cut the hard boiled eggs in half longways and remove the yolks.
Two: Mash the yolks with all of the filling ingredients until smooth.
Three: Set up your dredging station.
Four: Coat the egg whites in the flour mixture and tap off any excess.
Hot tip! Use one hand for the dry ingredients, and one hand for the wet ingredients to manage sticky fingers.
Five: Add to the egg yolk mixture and carefully flip to coat.
Six: Transfer to the panko and gently pat it all over to make sure it sticks.
Seven: Repeat with all egg white halves.
Eight: Fry the coated egg white halves in batches until golden brown. Place back on to the wire rack.
Nine: Pipe or spoon the filling into the fried egg halves.
Ten: Add your favorite toppers!
Expert Tips
- Hard boil a few extra eggs in case a few get ruined during the peeling process.
- Use a food processor if you want an extra smooth egg filling.
- Keep a “wet hand” and a “dry hand” when coating the eggs.
- Get a frying station fully set up before starting.
- Use an oil or digital thermometer to keep a steady 350F when frying.
- Fry the eggs in small batches to keep the oil temperature steady and get an even golden crust.
- A piping bag gives the filling a clean, fancy finish, but a spoon works just fine.
Recipe FAQs
Yes! You can boil the eggs up to 2 days in advance and keep them in the fridge. You can also dredge and bread the eggs a few hours ahead of time and keep them in the fridge until you’re ready to fry them. Once fried, it’s best to enjoy them fresh or within an hour or two.
Nope! It’s easier to add it in via a piping bag or zip top bag, but a spoon will also do the trick just fine.
This can happen if the eggs aren't coated well, or if you're not handling them delicately enough. Tap off all excess flour, make sure the egg mixture is completely coating the flour (no dry spots!) and the panko is fully pressed into the egg mixture.
Storage
The eggs are best enjoyed shortly after frying and I don't recommend storing them after they've been filled.
If you don’t plan to eat the whole batch, store the filling and coated whites separately - lightly covered in the fridge.
Reheat the eggs by dropping them back into hot oil for 15-30 seconds, or popping them into a 400F air fryer or oven for a few minutes, and fill just before serving.
More Appetizer Recipes You'll Love
📖Recipe
Fried Deviled Eggs
Equipment
- Piping bag or zip top bag
- Heavy bottomed pot
- Spider or slotted metal spoon
- Wire rack or pan with paper towels
Ingredients
- 12 eggs hard boiled eggs peeled and halved lengthwise
- ½ cup mayonnaise
- 2 teaspoons dijon mustard
- ½ teaspoon worcestershire
- 1 tablespoon green olive or dill pickle brine
- ½ teaspoon dried dill
- Salt and pepper to taste
Dredging & Frying
- 1 cup all purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 2 large eggs beaten
- 1 teaspoon tabasco
- 2 cups panko breadcrumbs
- Neutral oil for frying (canola or vegetable)
Instructions
- Remove the yolks from the hard boiled egg whites. Add the yolks to a bowl and add the egg whites to a platter or sheet pan.12 eggs hard boiled eggs
- To the bowl of yolks, add the mayo, dijon, worcestershire, brine, dill, and salt and pepper and mash with a fork until super smooth. Taste for seasoning and add more salt and pepper, as needed.½ cup mayonnaise, 2 teaspoons dijon mustard, ½ teaspoon worcestershire, 1 tablespoon green olive or dill pickle brine, ½ teaspoon dried dill, Salt and pepper
- Set up three bowls. In one bowl, mix together the flour, paprika, and salt. In a second bowl, whisk together the eggs and tabasco. In the third bowl, add the panko.1 cup all purpose flour, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 2 large eggs, 1 teaspoon tabasco, 2 cups panko breadcrumbs
- Cover the hard boiled egg white half in the flour mixture and shake off the excess. Add it to the egg mixture and coat it completely. Then, transfer it to the panko bowl and gently press the panko all over to coat it. Transfer to a plate or wire rack and repeat with all egg white halves.
- Note: use one hand as the "dry hand" (flour & panko) and the other hand as the "wet hand" (eggs).
- Add about 2” of oil to a heavy-bottomed pot and set it over medium heat until it reaches a steady 350F on an oil thermometer or digital thermometer.Neutral oil
- Use a metal slotted spoon or spider to add a few egg halves at a time to the oil and fry for 1-2 minutes until deeply golden, flipping as needed.
- Remove the fried eggs to a wire rack or a pan lined with paper towels and finish frying the eggs in batches.
- Transfer the yolk mixture to a piping bag fitted with your favorite piping tip and swirl it in to the openings. Or, just use a spoon to add it in.
- Top the egg yolks with fresh dill, fried bacon pieces, smoked salmon, a dash of paprika, minced chives, or an olive or pickle slice.
- Serve warm or at room temperature.
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