Crispy Deep Fried Deviled Eggs
These crispy, deep fried deviled eggs put a new twist on traditional deviled eggs and are sure to be a hit with everyone! Featuring crispy panko breading and a creamy Dijon filling, these deep-fried deviled eggs are perfect for Easter brunch, potlucks, parties, and more!
This is by far the most Southern recipe I’ve ever made, and I don’t just say that because it’s popular down South or because they are the ones who came up with deviled eggs in the first place, but simply because who else would think of deep-frying deviled eggs?
And while I know it sounds terribly American, whoever came up with deep-frying food was really onto something, and as unhealthy as it might be, it’s something I can’t seem to help but love.
However, this recipe didn’t come about because of my love of deep-fried food or my desire to travel down South for the sole purpose of eating.
This recipe actually only exists for one reason: I saw it in a magazine once. Not even a recipe for deep-fried deviled eggs, but as part of a page of fun and unique foods to try from different states. But sometimes with food, a picture is all it takes, and I’m sold.
And needless to say, I didn’t waste much time before I started researching and planning, and finally tasting this yummy recipe.
And while I can’t promise this is by any means an authentic Southern recipe (though I did put sweet relish in my filling)
I can promise these crispy fried hard-boiled eggs are downright delicious and put a fun twist on a classic dish.
They are perfect for Easter, potlucks, the 4th of July, and any other get-together that calls for a dish to pass! They also make a great starter for dinner parties and a good game-day snack!
Deep-Fried Deviled Eggs Recipe
For the eggs and filling:
- Hard-boiled eggs, peeled
- Mayonnaise, be sure to use real mayo, not Miracle Whip!
- Sweet relish
- Dijon mustard
- Worcestershire sauce
- Salt & pepper to taste
- Paprika and parsley for topping the finished eggs, optional
For the breading:
- All-purpose flour
- Panko bread crumbs*
- Shredded Parmesan cheese
- Seasoning salt
- Garlic powder
- Eggs
frying:
- Oil or shortening. I used vegetable shortening, but you can also use vegetable oil, peanut oil, or even avocado oil.
How to Make Deep-Fried Deviled Eggs
Cut the hard-boiled eggs in half and scoop out the yolks.
In a small mixing bowl, combine the egg yolks, mayonnaise, sweet relish, Dijon mustard, Worcestershire sauce, and salt & pepper.
Mix until smooth and creamy. Taste and adjust the seasoning if needed.
Transfer the yolk mixture to a piping bag and place it in the fridge until ready to use. (You can skip the piping bag if you like and simply spoon the filling into the eggs, but I prefer piping it.)
In a medium bowl, combine the flour, breadcrumbs, Parmesan cheese, and seasoning.
In a separate bowl, beat the eggs.
Now it’s time to bread and fry the eggs. You can either bread all the eggs and then move to frying. Or heat your oil and fry each egg as soon as it’s breaded.
Dip one half of a hard-boiled egg white into the beaten eggs, then into the breadcrumb mixture, then back into the eggs, and finally back into the breadcrumbs.
Repeat with the remaining halves.
Heat 2-3 inches of oil or shortening (enough to cover your eggs) in a pot over medium heat until it reaches about 350°F.
Carefully place 2-3 eggs into the hot oil and fry until golden brown and crispy, turning if needed so both sides cook evenly.
Remove the fried eggs from the pot and place them on a paper towel-lined plate to drain excess oil.
Allow the deep-fried egg whites to cool for 5-10 minutes before piping the deviled egg filling onto each egg, doing your best to divide it evenly between all 16 halves.
Top with a sprinkle of paprika and fresh or dried parsley, if using.
These deep-fried deviled eggs can be served immediately or refrigerated until ready to serve.
Enjoy!
Recipe Notes
Any leftover deep-fried deviled eggs can be stored in an airtight container in the fridge for up to 3 days. Note, however, that the breading will lose its crunch over time.
If you don’t have a piping bag, you can either spoon the filling onto each egg. Or use a zip-top or sandwich bag with the corner cut off as a makeshift piping bag.
I like to add a pinch of turmeric to my egg yolk filling to give it a brighter yellow color, but this is not necessary. Feel free to play around with the filling and make it your own. Additional seasoning, fresh herbs, hot sauce, and even crumbled bacon would all be delicious!
*Panko breadcrumbs do make the breading quite thick for these eggs, and it can make the breading process a bit challenging, especially when you are getting to the last few eggs.
You can easily use regular breadcrumbs instead to make the coating thinner and easier to work with. Personally, I like panko breadcrumbs best because they give a better final crunch, but really, any kind of breadcrumb will work great!
Looking For More Yummy Egg Recipes? Be Sure To Geck Out These!
Spinach and feta Egg Muffins (baked egg cups)
Potato Salad with hard-boiled eggs (Grandma’s potato salad recipe)
Deep Fried Deviled Eggs
Ingredients
For the eggs and filling
- 8 hard-boiled eggs peeled
- 3 tbsp Mayonnaise be sure to use real mayo, not Miracle Whip!
- 1-2 tbsp sweet relish
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- sea salt & freshly ground black pepper to taste
- Paprika and parsley for topping the finished eggs optional
For the breading
- 1 cup all-purpose flour
- 2 cups Panko bread crumbs*
- 1/2 cup Shredded Parmesan cheese
- 1/2 tbsp seasoning salt
- 2 tsp garlic powder
- 4 eggs
For frying
- Oil or shortening I used vegetable shortening, but you can also use vegetable oil, peanut oil, or even avocado oil.
Instructions
- Cut the hard-boiled eggs in half and scoop out the yolks.
- In a small mixing bowl, combine the egg yolks, mayonnaise, sweet relish, Dijon mustard, Worcestershire sauce, and salt & pepper.
- Mix until smooth and creamy. Taste and adjust the seasoning if needed.
- Transfer the yolk mixture to a piping bag and place it in the fridge until ready to use. (You can skip the piping bag if you like and simply spoon the filling into the eggs, but I prefer piping it.)
- In a medium bowl, combine the flour, breadcrumbs, Parmesan cheese, and seasoning.
- In a separate bowl, beat the eggs.
- Now it’s time to bread and fry the eggs. You can either bread all the eggs and then move to frying. Or heat your oil and fry each egg as soon as it’s breaded.
- Dip one half of a hard-boiled egg white into the beaten eggs, then into the breadcrumb mixture, then back into the eggs, and finally back into the breadcrumbs.
- Repeat with the remaining halves.
- Heat 2-3 inches of oil or shortening (enough to cover your eggs) in a pot over medium heat until it reaches about 350°F.
- Carefully place 2-3 eggs into the hot oil and fry until golden brown and crispy, turning if needed so both sides cook evenly.
- Remove the fried eggs from the pot and place them on a paper towel-lined plate to drain excess oil.
- Allow the deep-fried egg whites to cool for 5-10 minutes before piping the deviled egg filling onto each egg, doing your best to divide it evenly between all 16 halves.
- Top with a sprinkle of paprika and fresh or dried parsley, if using.
- These deep-fried deviled eggs can be served immediately or refrigerated until ready to serve.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
