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Crispy Fried Deviled Eggs

Crispy fried deviled eggs with golden panko-crusted white halves and a creamy yolk filling, finished with paprika and chives. The eggs are boiled and chilled for clean peeling, then the whites are fried briefly at 350°F for maximum crunch.
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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
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use large eggs for easy halving and a stable filling.
Deviled yolk filling
  • 0.5 cup mayonnaise
  • 1 tbsp sweet pickle relish
  • 1 tsp Dijon mustard
  • 0.25 tsp salt
  • garlic powder
Breading and frying
  • 0.5 cup all-purpose flour For coating the egg white halves.
  • 2 eggs, beaten Beaten eggs for the egg wash step.
  • 1.5 cup panko breadcrumbs For the crisp exterior coating.
  • 0.5 tsp garlic powder Toss with panko for extra flavor.
  • Vegetable oil for frying Use enough oil for about 1 inch depth to fry.
Garnish
  • Paprika and chives Paprika for color and chives for freshness.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Boil, chill, and halve eggs
  1. Place the 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes, then chill, peel, and halve.
Make the deviled yolk filling
  1. Mash the yolks with mayonnaise, sweet pickle relish, Dijon mustard, and salt until smooth. Transfer the filling to a piping bag and chill.
Coat egg whites for frying
  1. Coat each egg white half in all-purpose flour, then dip in the beaten eggs. Roll in panko breadcrumbs mixed with garlic powder to coat evenly.
Panko-fry until crisp
  1. Heat 1 inch of vegetable oil to 350F. Fry the whites in batches for 1-2 minutes until golden, then drain on paper towels.
Fill and garnish
  1. Cool for 5 minutes, then pipe the yolk filling into the crispy egg white halves. Dust with paprika and chives and serve right away with crisp shells.

Notes

Pro tip: chill the halved eggs and the piped yolk filling well so the coating adheres and the filling pipes cleanly. Store assembled eggs in the fridge for up to 1 day, but keep in mind the crust softens; for best crunch, fry and fill close to serving. Freezing isn’t recommended for the fried coating. For a lighter option, use light mayonnaise in the yolk mixture while keeping the frying step the same.