Deep Fried Deviled Eggs
Featuring crispy panko breading and a creamy Dijon filling, these deep-fried deviled eggs are perfect for Easter brunch, potlucks, parties, and more!
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
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!
Nutrition
Serving: 1eggCalories: 147kcalCarbohydrates: 13gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 138mgSodium: 423mgPotassium: 91mgFiber: 1gSugar: 1gVitamin A: 231IUVitamin C: 0.2mgCalcium: 64mgIron: 1mg
Tried this recipe?Let us know how it was!