Fried Deviled Eggs

5 from 1 vote

Fried Deviled Eggs are a crispy twist on the classic appetizer and once you try them this way, you may never go back! Hard-boiled egg whites get dredged in a flavorful coating and deep-fried (or air-fried!) until perfectly crunchy and filled with a creamy, salty, tangy yolk filling.

Prep Time45

Cook Time30

Total Time1 15

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings: eggs

Calories: 79kcal

Author: Callan Wenner

Equipment

Piping bag or zip top bag
Heavy bottomed pot
Spider or slotted metal spoon
Wire rack or pan with paper towels
Oil thermometer

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.

Video

Notes

Fried and filled eggs should be enjoyed within a few hours of making and do not store well.

Air fryer: Spray each breaded egg half with cooking spray or olive oil. Place into a preheated air fryer at 375F for 5 minutes. Flip the eggs, and spray again. Cook for another 5 minutes. They should have a nice golden brown color on both sides and should be crisp.

Oven: Preheat the oven to 425F. Add the eggs to a baking sheet lined with a metal rack or parchment paper. Spray one side with cooking spray or olive oil and bake for 5 minutes, flip, spray the other sides, and bake for another 5 minutes until golden brown and crispy.

Oil absorption from frying is not calculated in the nutrition facts and is a rough estimate for caloric value.

Nutrition