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Crispy Fried Deviled Eggs

Crispy fried deviled eggs with panko-coated, golden-crunchy egg white halves and a creamy yolk filling. Boiled, chilled, coated, and quick-fried until crisp, then piped and topped with paprika and chives.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use large eggs.
Deviled yolk filling
  • 0.5 cup mayonnaise
  • 1 tbsp sweet pickle relish
  • 1 tsp Dijon mustard
  • 0.25 tsp salt
Breading for frying
  • 0.5 cup all-purpose flour
  • 2 eggs, beaten Beat before coating.
  • 1.5 cup panko breadcrumbs
  • 0.5 tsp garlic powder
  • 1 Vegetable oil for frying Use enough for 1 inch of oil in the pan.
Garnish
  • 1 paprika For dusting.
  • 1 chives For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Boil, chill, and prep the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes, then chill.
  2. Peel the eggs, then halve them lengthwise and separate the yolks from the whites.
Make and chill the yolk filling
  1. Mash the yolks with mayonnaise, relish, Dijon, and salt until smooth and creamy, then transfer to a piping bag and chill.
Coat the egg whites
  1. Coat each egg white half in flour, then dip in the beaten egg, then coat with panko mixed with garlic powder.
Fry until golden and drain
  1. Heat 1 inch of oil to 350F; fry the egg whites in batches for 1-2 minutes until golden, then drain on paper towels.
Pipe and garnish
  1. Cool for 5 minutes, then pipe the filling into the crispy egg white halves.
  2. Dust with paprika and top with chives, then serve right away.

Notes

For the crispiest texture, keep the coated whites from sitting too long before frying and chill the filling until firm enough to pipe. Store assembled leftovers covered in the refrigerator up to 2 days, but expect the crust to soften; freezing is not recommended. For a lighter option, use light mayonnaise in the yolk mixture (texture stays creamy for piping).