Fried Deviled Eggs
Take your classic deviled eggs to the next level with this irresistible Fried Deviled Eggs recipe! Featuring a perfectly crisp panko crust wrapped around creamy, tangy yolk filling, these bite-sized delights are the ultimate finger food for parties, potlucks, or indulgent snacks. The filling combines rich mayonnaise, zesty yellow mustard, and dill pickle relish for a flavor-packed bite, while frying the eggs adds a decadent golden crunch that sets them apart from traditional recipes. With a quick prep and short fry time, these appetizers are as easy to make as they are to devour. Serve them piping hot with a sprinkle of fresh parsley for an elegant garnish, guaranteed to impress your guests! Perfect for anyone looking for a creative twist on a beloved classic.
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Recipe Information
Ingredients
- 6 Large eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Yellow mustard
- 1 teaspoon Dill pickle relish
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Flour
- 2 Eggs (for dredging)
- 1 cup Panko breadcrumbs
- 2 cups Vegetable oil
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Place the 6 large eggs in a saucepan and cover with cold water. Bring the water to a boil over medium-high heat, then lower the heat and simmer for 10 minutes.
Transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and slice them in half lengthwise.
Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside.
Mash the yolks with a fork, then mix in the mayonnaise, yellow mustard, dill pickle relish, paprika, salt, and black pepper until smooth. Transfer the yolk mixture to a piping bag or spoon it into a resealable plastic bag with one corner snipped off.
Fill each egg white half with the yolk mixture and set them aside.
Set up a dredging station with three bowls. Add the flour to the first bowl, beat the 2 eggs for dredging in the second bowl, and place the panko breadcrumbs in the third bowl.
Gently coat each filled egg half in flour, dip it in the beaten egg, and then roll it in the panko breadcrumbs to fully coat.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Fry the coated egg halves in batches until golden brown, about 1–2 minutes per batch.
Use a slotted spoon to transfer the fried eggs to a paper towel-lined plate to drain any excess oil.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 44.8 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 463 mg | 20% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
