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Crispy Fried Deviled Eggs

Crispy fried deviled eggs with a panko-crisp coating and creamy yolk filling. Boiled, halved, piped, then fried until golden for a crunchy bite.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Southern American
Calories: 410
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
  • 2 large eggs, beaten
Coating and frying
  • 0.5 cup all-purpose flour
  • 1.5 cup panko breadcrumbs
  • 0.5 tsp garlic powder
  • Vegetable oil for frying
Garnish
  • Paprika and chives for garnish

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil, chill, and halve the eggs
  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. Chill the eggs, peel them, and halve lengthwise.
Make and chill the yolk filling
  1. Mash the egg yolks with mayonnaise, sweet pickle relish, Dijon mustard, and salt until smooth. Transfer to a piping bag and chill until firm.
Bread the egg whites
  1. Coat each egg white half in all-purpose flour, then dip in the beaten egg, and then press into panko breadcrumbs mixed with garlic powder.
Fry until golden
  1. Heat 1 inch of vegetable oil to 350F in a Dutch oven or cast iron skillet. Fry the whites in batches for 1-2 minutes until golden, then drain on paper towels.
Fill and garnish
  1. Cool the fried egg whites for 5 minutes, then pipe the yolk filling into the crispy halves.
  2. Dust with paprika and chives for garnish, then serve right away.

Notes

For the crispiest exterior, keep the yolk filling chilled and fry in small batches so the oil stays near 350F. Store leftovers in the refrigerator up to 2 days, but the crunchy coating will soften; reheat in a 400F oven until warmed through. Freezing is not recommended for best texture. If you want a lighter option, swap mayonnaise for plain Greek yogurt for a tangier, lower-fat filling.