fried deviled eggs
Crispy on the outside, creamy on the inside—this fun twist on the classic deviled egg is irresistible and totally snack-worthy.
Ingredients
12 large hard-boiled eggs, peeled
2 large raw eggs
1/3 cup mayonnaise
2 Tbsp. yellow mustard
2 tsp. dill pickle juice (or white vinegar)
1/4 tsp. ground black pepper
3/4 tsp. kosher salt, divided
A few dashes of hot sauce (optional)
Vegetable oil, for frying
1 cup all-purpose flour
1 cup panko breadcrumbs
1/4 cup grated parmesan cheese
Paprika, for garnish
Chopped chives, for garnish
Instructions
1. Prep the Filling
Slice the hard-boiled eggs in half lengthwise. Scoop the yolks into a bowl and mash with a fork. Stir in the mayo, mustard, pickle juice, pepper, 1/4 tsp salt, and hot sauce (if using) until smooth. Spoon into a zip-top bag and snip a small corner off to pipe later. Set aside.
2. Heat the Oil
In a Dutch oven or heavy-bottomed pot, heat about 1½ inches of vegetable oil to 350°F over medium-high heat.
3. Bread the Egg Whites
Set up three bowls:
Bowl 1: Flour + 1/2 tsp salt
Bowl 2: Whisked raw eggs
Bowl 3: Panko + parmesan
Coat each egg white half in the flour, then dip in egg wash, and finish with the breadcrumb mixture. Press gently to help it stick—avoid overfilling the egg cavity with crumbs.
4. Fry and Fill
Working in batches, carefully fry the coated egg whites until golden brown, 1–2 minutes per batch. Transfer to a rack to drain and sprinkle with salt.
Let cool slightly, then pipe the yolk filling into each fried egg. Sprinkle with paprika and chopped chives.
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- Pro Tip
Make ahead magic: You can boil the eggs and prep the yolk filling a day ahead—just store both separately in airtight containers in the fridge. Fry and fill the egg whites just before serving for the crispiest bite.
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