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Crispy Fried Deviled Eggs

Crispy fried deviled eggs with panko-crisped egg whites and a creamy piped yolk filling. Boiled, chilled, coated, then fried at 350°F for a crunchy exterior.
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Prep Time 30 minutes
Cook Time 20 minutes
chill time 17 minutes
Total Time 1 hour 7 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use hard-boiled and halved.
Yolk 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 Beaten for dipping.
  • 1.5 cup panko breadcrumbs
  • 0.5 tsp garlic powder
Frying and garnish
  • vegetable oil for frying Heat 1 inch deep to 350°F.
  • paprika and chives for garnish

Equipment

  • 1 sheet pan

Method
 

Boil, chill, and prep
  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.
  2. Chill the eggs completely, then peel and halve them lengthwise. Separate the egg whites from the yolks so you can fill later.
Make the deviled yolk filling
  1. Mash the yolks with mayonnaise, sweet pickle relish, Dijon mustard, and salt until smooth. Transfer the mixture to a piping bag and chill to firm up.
Bread and fry the crispy egg whites
  1. Coat each egg white half in all-purpose flour, then dip in the beaten eggs. Finish by rolling in panko mixed with garlic powder so every surface is covered.
  2. Heat 1 inch of vegetable oil to 350F in a suitable pot. Fry the whites in batches for 1-2 minutes until golden, then drain on paper towels.
Fill and serve
  1. Cool the fried egg whites for 5 minutes, so the crust stays crisp. Pipe the yolk filling into the centers of the crispy whites.
  2. Dust with paprika and chives for garnish. Serve right away for maximum crunch.

Notes

For the cleanest filling, keep the yolk mixture chilled until it holds its shape in the piping bag. Refrigerate leftover deviled eggs in an airtight container up to 2 days, but expect the crust to soften; they can be reheated briefly at 375°F for a few minutes to refresh texture. Freezing is not recommended because the fried coating and yolk mixture change texture. For a lighter option, use light mayonnaise in the filling.