Go Back
–+ servings
Fried Deviled Eggs

Indulgent Fried Deviled Eggs with Creamy Filling Magic

Enjoy these delightful Fried Deviled Eggs with a crunchy exterior and customizable creamy filling, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Cooling Time 10 minutes
Total Time 33 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 6 large Hard-Boiled Eggs Using older eggs makes peeling easier.
  • 1 large Egg, lightly beaten Acts as a binder for breadcrumbs.
For the Filling
  • 6 yolks Egg Yolks From hard-boiled eggs, adds richness.
  • 3 tablespoons Mayonnaise Substitute with Greek yogurt for a healthier option.
  • 0.5 teaspoon White Wine Vinegar Adds tanginess.
  • 0.5 teaspoon Spicy Mustard Feel free to use your favorite variety.
  • 1 tablespoon Sweet Pickle Relish Switch to diced pickles for a less sweet option.
  • 0.5 teaspoon Fine Grind Sea Salt Adjust to taste.
For the Dredging and Coating
  • 0.25 cup All-Purpose Flour Creates a barrier for breadcrumbs.
  • 0.5 cup Fine Bread Crumbs
  • 0.25 cup Panko Bread Crumbs Results in an extra crispy coating.
  • Oil for Spritzing/Frying Use a neutral oil.
For Garnishing
  • Paprika Optional for garnish.

Equipment

  • Pot
  • mixing bowl
  • skillet
  • Spoon
  • piping bag

Method
 

Step-by-Step Instructions
  1. Gently place hard-boiled eggs in a pot of cold water, bring to a boil, cover, and let sit covered for 12-15 minutes.
  2. Transfer eggs to an ice water bath for 5-10 minutes, then peel under running water.
  3. Slice eggs in half, scoop yolks into a bowl, and mix with mayonnaise, vinegar, mustard, relish, and salt until smooth.
  4. Set up dredging station: place flour, beaten egg, and breadcrumbs in separate shallow bowls.
  5. Coat egg whites in flour, dip in beaten egg, and then coat in breadcrumbs, pressing to stick.
  6. Heat oil in a skillet to 350°F, fry coated egg whites for 2-3 minutes per side until golden.
  7. Drain fried egg whites on paper towels, fill with creamy yolk mixture, and sprinkle with paprika.

Nutrition

Serving: 1pieceCalories: 120kcalCarbohydrates: 10gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 200mgPotassium: 80mgSugar: 1gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Fry the egg whites right before serving for best results. Use older eggs for easier peeling.

Tried this recipe?

Let us know how it was!