Golden-Crusted Fried Deviled Eggs Recipe
Golden-Crusted Fried Deviled Eggs are a crunchy, savory twist on the classic deviled eggs. This recipe features hard-boiled eggs filled with a creamy mixture of yolks, mayonnaise, Dijon mustard, and pickle relish, then coated in panko breadcrumbs and deep-fried to a crispy golden perfection. Perfect as an appetizer or party snack, these fried deviled eggs offer a delightful contrast of creamy filling and crunchy exterior.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings (12 halves) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Eggs and Filling
- 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
Breading and Frying
- 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
- Boil the eggs: Gently place the eggs in a saucepan, cover with cold water, and bring to a boil. Reduce the heat and simmer for 10 minutes. Immediately transfer eggs to an ice bath to cool and stop the cooking process.
- Prepare the eggs: Peel the cooled eggs and slice each in half lengthwise. Carefully remove the yolks and place them into a mixing bowl.
- Make the filling: Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, sweet pickle relish, paprika, salt, and black pepper. Mix well until creamy and fully combined.
- Fill the egg whites: Spoon or pipe the yolk mixture back into the egg white halves, pressing gently to secure the filling. Place the stuffed eggs on a plate or tray, cover, and refrigerate for at least 20 minutes.
- Prepare for breading: Arrange three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs.
- Bread the eggs: Dredge each filled egg half in flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
- Heat the oil: In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
- Fry the eggs: Carefully add the breaded egg halves in batches to avoid overcrowding. Fry for 1-2 minutes per side until they turn golden brown and crispy.
- Drain and garnish: Remove the fried eggs with a slotted spoon or tongs and place them on a paper towel-lined plate to drain excess oil. Sprinkle with extra paprika for garnish.
- Serve: Serve immediately while hot and enjoy the crispy, creamy deviled eggs as a delicious appetizer or snack.
Notes
- For best results, use full-fat mayonnaise for a richer filling.
- Ensure oil temperature stays consistent at 350°F to avoid greasy or undercooked coating.
- Do not overcrowd the frying pot to maintain oil temperature and crispiness.
- Make sure the deviled eggs are well chilled before breading to help the coating adhere better.
- Use panko breadcrumbs for an extra crispy crust.
Keywords: fried deviled eggs, crunchy deviled eggs, appetizer, party snacks, crispy eggs, panko breaded eggs
