Description
Crispy Fried Deviled Eggs take the classic appetizer and give it an incredible golden, crunchy upgrade. Creamy filling meets crispy panko coating in every single bite.
Ingredients
- 14 large eggs
- Ice water for cooling
- 5 tablespoons full-fat mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons yellow mustard
- 2 teaspoons sweet pickle relish
- 1 teaspoon hot sauce
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- Cooked bacon, crumbled
- Chives or green onions, chopped
- 1 cup all-purpose flour
- 2 large eggs, beaten with 2 tablespoons milk
- 1 1/2 cups panko breadcrumbs
- 3/4 teaspoon smoked paprika
- Neutral oil for frying
Instructions
1. Place eggs in pot and cover with cold water by one inch. Bring to rolling boil over high heat. Turn off heat, cover pot, and let sit exactly 10 minutes.
2. Transfer eggs immediately to ice water bath. Let cool completely for at least 10 minutes. Peel carefully under running water.
3. Slice eggs in half lengthwise and scoop yolks into bowl. Mash yolks with fork until fine and crumbly. Mix in mayonnaise, both mustards, relish, hot sauce, vinegar, and all seasonings until completely smooth.
4. Spoon or pipe filling generously into each egg white half. Mound it high so every bite has plenty of creamy filling. Refrigerate filled eggs for 30 minutes to firm up.
5. Arrange three shallow dishes in a row. Put flour in first, beaten eggs with milk in second, and panko mixed with paprika in third. Season each station with salt and pepper.
6. Working with chilled eggs one at a time, coat gently in flour, then egg wash, then panko. Press breadcrumbs lightly to help them stick.
7. Heat oil to 350 degrees F in deep pot. Carefully lower 3-4 eggs at a time into hot oil. Fry for 2-3 minutes until golden brown all over. Remove with slotted spoon and drain on paper towels.
Notes
Chill filled eggs before breading or the filling slides out during frying. At least 30 minutes in the fridge makes everything stay together.
Maintain oil temperature at exactly 350 degrees F throughout frying. Too hot burns coating, too cool makes greasy eggs.
Use eggs that are at least a week old for easier peeling.
Double bread eggs for extra thick crispy coating.
Freeze breaded eggs for 15 minutes before frying for best shape.
Store fried eggs covered for up to 2 days in refrigerator.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American