Description
Crispy on the outside and creamy on the inside, these Fried Deviled Eggs offer a delicious twist on the classic appetizer. Hard-boiled eggs are halved, filled with a tangy, flavorful yolk mixture, breaded with panko and Parmesan, and then quickly fried to golden perfection. Garnished with fresh chives and paprika, they make a perfect savory bite served with hot sauce.
Ingredients
Eggs and Filling
- 6 large hard-boiled eggs
- 3 tablespoons mayonnaise
- 2 teaspoons finely chopped dill pickle relish
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt, divided
Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
Frying and Garnish
- Canola oil, for frying
- Chopped fresh chives, for garnish
- Paprika, for garnish
- Hot sauce, for serving
Instructions
- Heat the oil: Pour canola oil into a heavy pot and heat it to 360°F (180°C), which is the ideal frying temperature to achieve a crispy exterior without absorbing excess oil.
- Prepare the egg yolk filling: Carefully cut the hard-boiled eggs in half lengthwise and gently remove the yolks. Mash the yolks in a bowl with mayonnaise, chopped dill pickle relish, Dijon mustard, freshly ground black pepper, and 1/2 teaspoon of kosher salt until smooth. Set this mixture aside to be used as the filling.
- Bread the egg whites: Take the hollowed-out egg whites and dredge them first in all-purpose flour to lightly coat them. Then dip each one into the beaten eggs to moisten, followed by coating thoroughly with the panko mixture, which includes panko bread crumbs, Parmesan cheese, garlic powder, cayenne pepper, and the remaining 1/4 teaspoon kosher salt.
- Fry the egg whites: Fry the breaded egg whites in batches in the hot oil for about 30 seconds until they turn golden and crispy. Once fried, remove them carefully and place them on paper towels to drain any excess oil.
- Assemble and garnish: Using a piping bag or spoon, fill the fried egg whites with the creamy yolk mixture. Garnish the tops with chopped fresh chives and a sprinkle of paprika. Serve immediately with hot sauce on the side for an added kick.
Notes
- Use fresh canola oil for frying to ensure a clean, crisp finish.
- Ensure the oil temperature is maintained at 360°F to avoid greasy, soggy eggs.
- Hard-boil eggs ahead of time and chill for easier peeling and handling.
- Customize the filling by adding a pinch of smoked paprika or hot sauce to the yolk mixture for extra flavor.
- These are best served immediately after frying for optimal crispiness.
