Fried Deviled Eggs

Name: Fried Deviled Eggs
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6 servings
Cuisine: Southern Recipes, American
Ingredients: 0.5 cup All-Purpose Flour; 0.25 tsp Black Pepper; 1 to taste Canola Oil; 0.13 tsp Cayenne Pepper; 1 tsp Dijon Mustard; 6 whole Eggs; 1 bunch Fresh Chives; 0 dash Fresh Chives; 0.5 tsp Garlic Powder; 1 oz Grated Parmesan Cheese; 0 dash Hot Sauce; 3 tbsp Mayonnaise; 1 cup Panko; 1 pinch Paprika; 2 tsp Pickle Relish; 0.75 tsp Salt

Appetizer 🧄Side Dish 🥗Snack 🍿 Southern Recipes 🇺🇸American Sugar-Free Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Fried Deviled Eggs pair crunchy, golden-breaded whites with a velvety, tangy yolk filling brightened by Dijon and dill relish. A dusting of paprika, fresh chives, and a splash of hot sauce add warmth and freshness, making these bite-size nibbles perfect for parties or game-day spreads.

Prep25 mins
Cook5 mins
Serves6
DifficultyEasy

1

Gather all the ingredients.
2

Heat 1 1/2 inches of oil in a large Dutch oven or heavy-bottomed pot to 360 degrees F (180 degrees C) over medium-high heat.
3

While the oil heats, slice the hard-cooked eggs in half lengthwise, carefully remove the yolks, and place them in a small bowl. Using a fork, mash the yolks with the mayonnaise, relish, Dijon, black pepper, and 1/2 teaspoon of the salt until smooth and combined. Transfer the mixture to a piping bag or zip-top plastic bag. Set aside until needed.
4

Place the flour in a small bowl. In another bowl, add the beaten eggs. In a third bowl, combine the panko bread crumbs, Parmesan cheese, garlic powder, cayenne, and the remaining 1/4 teaspoon salt. Dredge each egg white half in the flour, gently shake off the excess, then dip it in the beaten eggs. Lift the egg white half from the beaten egg and let it drip until the excess has fallen off. Finally, dredge it in the panko bread crumb mixture. Set aside on a clean plate.
5

Working in 2 batches, fry the coated egg whites in the hot oil until golden brown, about 30 seconds to 1 minute, adjusting the heat as needed to keep it at least 360 degrees F (180 degrees C). Transfer to a paper towel-lined plate.
6

Pipe the egg yolk mixture evenly (about 1 tablespoon each) into the center divot of the fried eggs. Garnish with chives and paprika. Serve warm with hot sauce. Recipe developed by Catherine Jessee.