Want to make something better? Deep fry it. While Scotch Eggs, a dish prepared by wrapping a soft-boiled egg in sausage meat, dipped in breadcrumbs and deep-fried, have been a pub staple since the 1800s, deep-frying deviled eggs has got to be a modern invention. These fried deviled eggs aren't what your Momma made for her bridge meet-ups. They are so much more.
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Start with the Hard-Boiled Eggs
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Before you can think about heating up your fryer with hot oil, you first need to make a batch of hard-boiled eggs. The easiest way to do this place eggs in a large saucepan and cover with an inch of water. Bring to a boil, then turn off the heat, leaving the pot still on the burner. Cover and let sit 10-12 minutes. Once ready, run cold water on the eggs and peel when cool to the touch.
How to Make Deep Fried Deviled Eggs
Cut the large eggs in half and remove the yolk from the egg whites and place the egg yolk in a medium bowl along with dijon mustard, mayonnaise, pickle relish, and hot sauce. Season with salt and black pepper. Mash the yolk mixture with a fork until smooth and place into a piping bag or a plastic bag with the corner snipped off.
Meanwhile, heat about 2 inches of oil in a medium pot over medium heat. Place all-purpose flour in one small mixing bowl, beaten eggs in another small bowl, and panko breadcrumbs in a third. Dredge the egg whites in the flour, followed by the eggs and finish with the breadcrumbs. Add each coated egg white half to the vegetable oil and fry until golden brown and crispy, draining on paper towels after about 2-3 minutes.
Pipe the egg yolk mixture onto the fried egg whites and top with paprika as a garnish. Enjoy these fried deviled eggs as appetizers or party snacks or spice up your Easter brunch!
This recipe was originally published on Jul 26, 2019.
Deep Fried Deviled Eggs
Ingredients
- 12 hard boiled eggs, peeled
- 1/3 cup mayonnaise
- 2 tsp Dijon mustard
- 1 tsp pickle relish
- 1 dash hot sauce
- Salt and pepper, to taste
- Vegetable oil, for frying
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko
- Paprika, for garnish
Instructions
- Cut the eggs in half and remove the yolk from the egg whites and place the egg yolk in a medium bowl along with the dijon mustard, mayonnaise, pickle relish, and hot sauce. Season with salt and black pepper. Mash the yolk mixture with a fork until smooth and place into a piping bag or a plastic bag with the corner snipped off.
- Meanwhile, heat about 2 inches of oil in a medium pot over medium heat. Place all-purpose flour in one small mixing bowl, beaten eggs in another small bowl, and panko breadcrumbs in a third.
- Dredge the egg whites in the flour, followed by the eggs and finish with the breadcrumbs. Add the eggs to the vegetable oil and fry until golden brown and crispy, draining on paper towels after about 2-3 minutes.
- Pipe the yolk mixture onto the fried egg whites and top with paprika as a garnish.
