Go Back

Crispy Fried Deviled Eggs

Crispy fried deviled eggs with crunchy panko coating and a creamy piped yolk filling. Boiled, chilled, and double-coated for golden fried egg white halves that stay crisp for serving.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Southern American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled filling
  • 0.5 cup mayonnaise
  • 1 tbsp sweet pickle relish
  • 1 tsp Dijon mustard
  • 0.25 tsp salt
Breading
  • 0.5 cup all-purpose flour
  • 2 eggs, beaten
  • 1.5 cup panko breadcrumbs
  • 0.5 tsp garlic powder
  • Vegetable oil for frying
Garnish
  • Paprika and chives for garnish

Equipment

  • 1 cast iron skillet

Method
 

Boil, chill, and halve
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes, then chill, peel, and halve.
Mix the deviled yolk filling
  1. Mash the yolks with mayonnaise, sweet pickle relish, Dijon mustard, and salt until smooth and thick enough to pipe. Transfer to a piping bag and chill.
Bread and fry the egg whites
  1. Coat each egg white half in flour, then dip in beaten eggs, and finally coat with panko mixed with garlic powder. Make sure the crumb sticks evenly for a rough, crunchy surface.
Fry until golden
  1. Heat 1 inch of vegetable oil to 350F. Fry the egg whites in batches for 1-2 minutes until golden, then drain on paper towels.
Pipe and garnish
  1. Cool the fried egg white halves for 5 minutes. Pipe the filling into the crispy whites so the crust stays crisp.
Serve
  1. Dust with paprika and chives for garnish and serve right away. Plate immediately to maintain the crunch.

Notes

Pro tip: keep the oil at a steady 350F and fry in small batches so the coating stays crisp and doesn’t darken. Store assembled leftovers in the refrigerator up to 2 days, but the crust will soften; for best texture, fry and pipe close to serving. Freezing is not recommended for fried, breaded eggs. Dietary swap: for a lighter filling, use Greek yogurt plus mayonnaise (half-and-half) instead of all mayonnaise.