Introduction

Golden-Crusted Fried Deviled Eggs take a classic appetizer to the next level with a crispy, golden coating. These bite-sized treats are creamy on the inside and satisfyingly crunchy on the outside, perfect for parties or a special snack.

The image shows six deviled eggs arranged on a white plate with a smooth, curved edge. Each egg is cut in half with a firm white egg base, topped with a fluffy yellow yolk mixture. The yolk mixture is covered with a layer of reddish-brown crispy crumbs, giving a crunchy texture. Small green chive pieces are sprinkled on top, adding color contrast. The plate sits on a white marbled surface, enhancing the dish’s warm tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
1/4 cup (60g) mayonnaise, preferably full fat
2 tablespoons (30ml) Dijon mustard
1 tablespoon (15ml) sweet pickle relish
1/4 teaspoon paprika, plus extra for garnish
Salt and freshly ground black pepper to taste
1/2 cup (60g) all-purpose flour
1 large egg, beaten
1 cup (100g) panko breadcrumbs
Vegetable oil, for frying (approximately 2-3 cups / 475-710ml)

Instructions

Step 1: Gently place eggs in a saucepan, cover with cold water, bring to a boil, then reduce heat and simmer for 10 minutes. Immediately transfer eggs to an ice bath to cool.
Step 2: Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
Step 3: Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, pickle relish, paprika, salt, and pepper. Mix well until creamy.
Step 4: Spoon or pipe the deviled egg filling back into the egg white halves. Gently press down to secure the filling. Place the stuffed eggs on a plate or tray, cover, and refrigerate for at least 20 minutes.
Step 5: Set up three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs.
Step 6: Dredge each stuffed egg half in flour, shaking off any excess. Dip into the beaten egg, allowing excess to drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere.
Step 7: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully lower the breaded egg halves into the hot oil, a few at a time, avoiding overcrowding.
Step 8: Fry for 1-2 minutes per side, or until golden brown and crispy. Remove eggs with a slotted spoon or tongs and place on paper towels to drain excess oil.
Step 9: Sprinkle with extra paprika and serve immediately. Enjoy your delicious fried deviled eggs!

Tips & Variations

For extra flavor, add a pinch of cayenne pepper or smoked paprika to the yolk mixture.
Use flavored panko breadcrumbs, such as garlic or herb, to enhance the crust.
Instead of frying, bake the breaded eggs at 400°F (200°C) for 10-12 minutes for a lighter version.
Serve with a dash of hot sauce or a drizzle of ranch dressing for added zest.

Storage

Store any leftover fried deviled eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm oven (about 300°F / 150°C) for 5-7 minutes to maintain crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

The dish shows six deviled eggs arranged on a white plate, each egg cut in half with a smooth white egg white base layer. On top of each egg white, there is a creamy yellow yolk mixture that is piped with a swirled texture. Surrounding the edges of the egg whites is a crumbly, golden-brown coating that looks crunchy. The yolk mixture is sprinkled with the same golden crumbs and small green chives are placed on top of each yolk mound, adding a fresh contrast. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the deviled eggs ahead of time?

Yes, you can prepare the deviled egg filling and stuff the egg whites a day in advance. Keep them refrigerated until you’re ready to bread and fry them for best results.

What oil is best for frying these eggs?

Vegetable oil is ideal due to its high smoke point and neutral flavor. You can also use canola or peanut oil for frying.