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–+ servings

Deep-Fried Deviled Eggs

A flavor-packed twist on a classic, these crispy deviled eggs feature a golden-brown exterior and a creamy yolk filling, perfect for parties and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Egg Mixture
  • 12 large large eggs (hard-boiled and peeled) Use high-quality fresh eggs for best results.
  • 1/4 cup mayonnaise Can substitute with Greek yogurt for a lighter option.
  • 1 tablespoon dill pickle relish
  • 1 tablespoon yellow mustard Consider using Dijon or spicy brown for variation.
  • Salt to taste Salt (to taste)
  • Black pepper to taste Black pepper (to taste)
Breading and Frying
  • 1/2 cup all-purpose flour
  • 2 large large eggs (beaten)
  • 1 cup panko breadcrumbs Whole-grain panko for a different texture.
  • Vegetable oil for frying Vegetable oil (for frying) Heat to 350°F for frying.
Garnish
  • Paprika For garnish.

Method
 

Preparation
  1. Heat vegetable oil in a deep fryer or large pot until it reaches 350°F.
  2. Slice the hard-boiled eggs in half lengthwise, carefully removing the yolks and placing them in a mixing bowl.
  3. Dredge the egg whites in flour, dip them in beaten eggs, and then coat them with panko breadcrumbs.
Cooking
  1. Fry the breaded egg whites in batches until they are golden brown, approximately 2-3 minutes.
  2. Allow them to drain on paper towels.
Filling
  1. In another bowl, combine the yolks with mayonnaise, dill pickle relish, yellow mustard, salt, and pepper until smooth.
  2. Fill the fried egg whites with the yolk mixture and finish with a sprinkle of paprika before serving.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 5gProtein: 7gFat: 8gSaturated Fat: 2gSodium: 250mgSugar: 1g

Notes

Store uneaten fried egg whites in an airtight container for up to 2 days, refrigerating the yolk mixture separately. Reheat by frying briefly or in the oven to maintain crispiness.

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