If you love deviled eggs, you’re really going to love them deep-fried. Surprisingly easy to make, they are delightfully light and fluffy with a satisfying crunch your family will love.
Stuffed eggs, as they were once called, have been around since ancient Rome. They later became “deviled eggs” sometime in the 18th century when spicy ingredients were added. In 1896, culinary expert Fannie Farmer suggested using mayonnaise as a binding agent in the filling. However, it wasn’t until the 1940s that this technique became popular, and deviled eggs earned a spot on the appetizer map.
As if they weren’t delicious enough on their own, deep-frying this Southern hors d’oeuvre really takes deviled eggs to a whole new level. This particular recipe, an adaptation of Jacques Pépin’s Stuffed Eggs Jeanette, is described not only as “crunchy bites of heaven filled with a zippy filling” but also as “addictive” and “surprisingly easy to make.” These treats are anything but devilish.
The secret to getting them just right
What makes these so delicious is the panko breadcrumbs. Panko breadcrumbs are Japanese-style breadcrumbs that are lighter, airier, and more oil-resistant compared to traditional breadcrumbs. As a result, the eggs become delightfully light and crispy as opposed to soggy and soaked with oil. This crunch adds the perfect contrast to the creamy filling.
For the best results, I recommend reviewing instructions for hard-boiling eggs so as not to under- or overcook the eggs before frying. Starting with room-temperature eggs will help the eggs cook evenly. Since fresher eggs don’t peel as easily, consider using “older eggs” or simply add a pinch of baking soda to the water while boiling. When fully boiled, crack the egg on a hard surface, then immediately place it in cold water to help the shell release quickly.
When frying, heat a neutral oil with a higher smoke point to 350°F. Avoid overcrowding the pan, as this can lower the oil temperature and lead to a soggier, less crispy egg. Since the egg white is already cooked, your only concern is getting them to that golden color. While the recipe recommends frying for two to three minutes, check after 30 seconds or so. Be sure to be eyeing your frying! When ready, remove the eggs from the oil, place them on a plate lined with a paper towel, and season them with salt.
How do I store leftovers?
While deep-fried deviled eggs can be stored in an airtight container in the refrigerator for up to 3 days, keep in mind that the breading will soften over time. For that reason, they are best enjoyed immediately. When left at room temperature, they should be consumed within 2 hours. For easier preparation, eggs may be boiled, peeled, halved, and stored in the refrigerator up to 3 days in advance. The filling can also be prepared and stored ahead of time.
Serving suggestions
Just like traditional deviled eggs, deep-fried deviled eggs can be varied in multiple ways. For a little heat, try adding hot sauce, gochujang (Korean chili paste), or sriracha. Another option for a little added bite is using Dijon or spicy brown mustard in place of yellow mustard. Sometimes I’ll even add a slice of pickled jalapeño for a kick. Instead of the traditional sprinkling of paprika, garnish with bits of bacon for an additional crunch and flavor. Other garnish ideas include chopped chives, capers, or green olives. Garnishing is simple enough, so if you’re looking for somewhere to include your children, this is a great step to do it.
When I’m serving multiple appetizers, I like to pair these with Pull Apart Pigs In A Blanket. The crunchy and creamy eggs are a great complement to the mini sausages. I would even go as far as saying they might pass as playful breakfast snacks. Other tasty pairings include Buffalo Chicken Meatballs and Cucumber-Tomato Salad for a fresh take. Just make sure to prepare enough, as they’re sure to please a crowd!
Deep-Fried Deviled Eggs Recipe
Ingredients
- 12 large eggs hard-boiled and peeled
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 1/4 cup mayonnaise
- 1 tablespoon dill pickle relish
- 1 teaspoon yellow mustard
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
Instructions
- Slice the hard-boiled eggs in half lengthwise and gently remove the yolks, placing them in a separate bowl.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Heat oil in a deep fryer or large pot to 350°F.
- Dredge each egg white half in flour, dip into beaten eggs, and coat with panko breadcrumbs.
- Fry the breaded egg whites in batches until golden brown, about 2-3 minutes. Drain on paper towels.
- Mash the egg yolks with mayonnaise, relish, mustard, paprika, salt, and pepper until smooth.
- Pipe or spoon the yolk mixture back into the fried egg whites.
- Garnish and serve immediately or refrigerate until ready to serve.
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