Fried Deviled Eggs

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Why You’ll Love This Recipe

This recipe transforms the familiar deviled egg into a gourmet treat by frying the egg whites to achieve a crispy texture. The creamy filling, seasoned with mayonnaise, dill pickle relish, Dijon mustard, and a hint of black pepper, provides a tangy contrast to the crunchy exterior. The addition of Parmesan cheese, garlic powder, and cayenne pepper in the breading mixture enhances the flavor profile, making each bite a delightful experience. Serving these eggs with a dash of hot sauce adds an extra layer of zest, elevating the overall taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Canola oil, for frying
  • 6 large hard-boiled eggs
  • 3 tablespoons mayonnaise (such as Duke’s)
  • 2 teaspoons finely chopped dill pickle relish
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon kosher salt, divided
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko (Japanese-style bread crumbs)
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • Chopped fresh chives and paprika, for garnish
  • Hot sauce, for serving

Directions

  1. Prepare the Filling:

    • Carefully cut the hard-boiled eggs in half lengthwise and remove the yolks. Place the yolks in a small bowl.
    • Mash the yolks with a fork until smooth. Add the mayonnaise, dill pickle relish, Dijon mustard, black pepper, and 1/2 teaspoon of the salt. Mix until well combined.
    • Transfer the yolk mixture to a piping bag or a zip-top plastic bag with the tip cut off. Set aside.

  2. Prepare the Breading Station:

    • In one shallow bowl, place the flour.
    • In a second shallow bowl, place the beaten eggs.
    • In a third shallow bowl, combine the panko bread crumbs, Parmesan cheese, garlic powder, cayenne pepper, and the remaining 1/4 teaspoon of salt.

  3. Bread the Egg Whites:

    • Carefully dip each egg white half into the flour, ensuring it is lightly coated.
    • Next, dip the floured egg white into the beaten eggs, allowing any excess to drip off.
    • Finally, coat the egg white in the panko mixture, pressing gently to adhere.

  4. Fry the Egg Whites:

    • Heat about 1 1/2 inches of canola oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it reaches 360°F (180°C).
    • Working in batches, fry the breaded egg whites for 30 seconds to 1 minute, or until golden brown and crispy.
    • Using a slotted spoon, transfer the fried egg whites to a paper towel-lined plate to drain excess oil.

  5. Assemble the Deviled Eggs:

    • Pipe the prepared yolk mixture into the center of each fried egg white half.
    • Garnish with chopped fresh chives and a sprinkle of paprika.
    • Serve immediately with hot sauce on the side.

Servings and Timing

  • Servings: This recipe yields 12 deviled eggs (6 whole eggs).
  • Preparation Time: Approximately 20 minutes.
  • Cooking Time: About 10 minutes.
  • Total Time: Around 30 minutes.

Variations

  • Spicy Kick: Add a teaspoon of sriracha or a dash of hot sauce to the yolk mixture for a spicy flavor.
  • Cheesy Twist: Incorporate a tablespoon of finely shredded cheddar cheese into the yolk mixture for added richness.
  • Herb Infusion: Mix in a teaspoon of finely chopped fresh herbs, such as parsley or dill, into the yolk mixture for a fresh, aromatic touch.

Storage/Reheating

  • Storage: These deviled eggs are best enjoyed immediately after preparation. However, if you need to store them, place them in an airtight container and refrigerate for up to 2 hours.
  • Reheating: Reheating is not recommended, as the crispy texture may be lost. It’s best to serve them fresh.

FAQs

How do I prevent the egg whites from becoming soggy?

Ensure the egg whites are thoroughly drained after frying and before filling them with the yolk mixture. This helps maintain their crispiness.

Can I prepare the yolk mixture in advance?

Yes, you can prepare the yolk mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator until ready to use.

What type of oil is best for frying?

Canola oil is ideal due to its neutral flavor and high smoke point, making it suitable for frying.

Can I use regular breadcrumbs instead of panko?

Panko breadcrumbs provide a lighter, crispier texture. If using regular breadcrumbs, the texture may be denser.

How can I make the egg whites extra crispy?

Ensure the oil is at

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Fried Deviled Eggs

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  • Author: Isabella
  • Total Time: 30 minutes
  • Yield: 12 deviled eggs (6 whole eggs)
  • Diet: Gluten Free
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Description

Fried Deviled Eggs offer a unique twist on the classic appetizer, with a crispy, golden exterior paired with a creamy and tangy filling. The fried egg whites provide a delightful crunch, while the flavorful yolk mixture—seasoned with mayo, Dijon mustard, and dill pickle relish—adds a creamy contrast. Topped with fresh chives and served with hot sauce, these crispy deviled eggs are a guaranteed hit at any gathering. Perfect for parties, this recipe is an easy-to-make appetizer that combines the best of both worlds: crispy and creamy!

Ingredients

  • Canola oil, for frying
  • 6 large hard-boiled eggs
  • 3 tablespoons mayonnaise (such as Duke’s)
  • 2 teaspoons finely chopped dill pickle relish
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon kosher salt, divided
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko (Japanese-style bread crumbs)
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • Chopped fresh chives and paprika, for garnish
  • Hot sauce, for serving

Instructions

  • Prepare the Filling:
    Cut the hard-boiled eggs in half lengthwise and remove the yolks. Place the yolks in a small bowl and mash with a fork until smooth. Add mayo, dill pickle relish, Dijon mustard, black pepper, and 1/2 teaspoon salt. Mix until well combined. Transfer yolk mixture to a piping bag or zip-top bag with the tip cut off. Set aside.

  • Prepare the Breading Station:
    Set up three shallow bowls. In the first, place flour; in the second, beaten eggs; in the third, combine panko, Parmesan cheese, garlic powder, cayenne pepper, and the remaining 1/4 teaspoon salt.

  • Bread the Egg Whites:
    Dip each egg white half into the flour, then into the beaten eggs, and finally coat in the panko mixture, pressing gently to adhere.

  • Fry the Egg Whites:
    Heat 1 1/2 inches of canola oil in a large Dutch oven over medium-high heat until it reaches 360°F (180°C). Fry the breaded egg whites in batches for 30 seconds to 1 minute, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

  • Assemble the Deviled Eggs:

    1. Pipe the yolk mixture into the center of each fried egg white half. Garnish with chopped fresh chives and paprika. Serve immediately with hot sauce on the side.

Notes

  • Storage: Best enjoyed immediately, but can be stored in an airtight container for up to 2 hours. Do not refrigerate once garnished.
  • Make-Ahead Tip: You can prepare the yolk mixture up to 24 hours in advance and refrigerate.
  • Flavor Variations: Add sriracha for a spicy kick, or mix in fresh herbs for added flavor.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Party Food
  • Method: Frying
  • Cuisine: American

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