Description
Fried Deviled Eggs are a crispy and delicious twist on the classic appetizer, featuring hard-boiled eggs coated in a golden breadcrumb crust and filled with a creamy, tangy yolk mixture. Perfect for parties or as a savory snack, these fried deviled eggs offer a satisfying crunch and rich flavor.
Ingredients
Scale
Eggs and Filling
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon white vinegar
- 1/4 teaspoon paprika, plus more for garnish
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Breading and Frying
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Boil and peel the eggs: Place the 6 large eggs in a saucepan and cover them with water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Transfer the eggs to an ice bath to cool before peeling.
- Prepare the yolk mixture: Slice the peeled eggs in half lengthwise and carefully remove the yolks into a bowl. Mash the yolks with 1/4 cup mayonnaise, 1 teaspoon yellow mustard, 1/2 teaspoon white vinegar, 1/4 teaspoon paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Set aside.
- Dry and bread the egg whites: Pat the egg white halves dry with paper towels. Dredge each half first in 1/2 cup all-purpose flour, then dip into the 2 beaten eggs, and finally coat with 1 cup seasoned breadcrumbs, pressing gently to ensure they are well covered.
- Heat oil and fry: Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the breaded egg whites in batches for 1 to 2 minutes per side until they turn golden brown and crispy. Drain on paper towels to remove excess oil.
- Fill and garnish: Spoon or pipe the prepared yolk mixture into the fried egg white halves. Garnish with additional paprika if desired and serve warm for the best texture and flavor.
Notes
- For extra flavor, add a pinch of cayenne pepper or a splash of hot sauce to the yolk filling.
- Serve fried deviled eggs shortly after frying to keep the coating crisp.
- You can substitute seasoned breadcrumbs with panko for an even crispier texture.
- If desired, use a piping bag to neatly fill the egg whites with yolk mixture.
