Description
Crispy on the outside and creamy on the inside, these Fried Deviled Eggs elevate the classic appetizer by adding a crunchy fried coating. Perfect for parties or a flavorful snack, this recipe combines perfectly boiled eggs filled with a tangy and slightly spicy yolk mixture, then coated in flour, egg, and breadcrumbs before being pan-fried to golden perfection.
Ingredients
Scale
Eggs and Filling
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon hot sauce (optional)
- Salt and pepper, to taste
Breading
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko or regular)
- ½ teaspoon paprika (for seasoning breadcrumbs)
Frying
- Oil for frying (e.g., vegetable or canola oil), about ½ inch in skillet
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let it sit for 10-12 minutes to cook through.
- Cool the Eggs: Transfer the eggs to a bowl of ice water to cool for about 5 minutes, which makes peeling easier and stops further cooking.
- Peel the Eggs: Gently tap the cooled eggs on a hard surface to crack the shell, then peel under running water to remove all bits of shell cleanly.
- Slice and Remove Yolks: Slice each peeled egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl for the filling.
- Mix the Filling: Add mayonnaise, Dijon mustard, apple cider vinegar, hot sauce (if using), salt, and pepper to the yolks. Mix well until smooth and creamy for a flavorful deviled egg filling.
- Taste and Adjust: Taste the yolk mixture and adjust seasoning with additional salt, pepper, or hot sauce as preferred.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves evenly.
- Set Up Breading Station: Arrange three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs mixed with paprika for seasoning.
- Coat the Eggs: Dip each filled egg half into the flour, then into the beaten eggs, and finally into the breadcrumb mixture, ensuring thorough coating for a crispy crust.
- Heat the Oil: In a large skillet, heat about ½ inch of vegetable or canola oil over medium heat until it reaches approximately 350°F (175°C), ready for frying.
- Fry the Eggs: Carefully place the breaded egg halves in the hot oil, cut side up. Fry for 2-3 minutes on each side until golden brown and crispy.
- Drain: Remove the fried eggs with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil, keeping them crisp.
- Enjoy: Serve the Fried Deviled Eggs warm, optionally garnished with a sprinkle of paprika or fresh herbs for extra flavor and presentation.
Notes
- Use fresh eggs for best results but slightly older eggs peel easier after boiling.
- Be careful when frying to avoid overcrowding the pan which can lower the oil temperature and cause sogginess.
- You can substitute regular breadcrumbs with panko for a crunchier texture.
- Adjust the hot sauce quantity to control the spice level in the filling.
- Serve immediately after frying to enjoy the crisp texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
