Go Back

Crispy Fried Deviled Eggs

Crispy fried deviled eggs with panko-coated egg whites and a creamy yolk filling, piped in for tidy bites. Fry at 350°F until golden in 1–2 minutes, then garnish with paprika and chives.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
chilling 12 minutes
Total Time 1 hour 2 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use room-temperature eggs if possible for more even boiling.
Deviled yolk filling
  • 0.5 cup mayonnaise
  • 1 tbsp sweet pickle relish
  • 1 tsp Dijon mustard
  • 0.25 tsp salt
Breading and frying
  • 0.5 cup all-purpose flour
  • 2 large eggs, beaten Beat the eggs until smooth for better coating.
  • 1.5 cup panko breadcrumbs
  • 0.5 tsp garlic powder
  • 1 Vegetable oil for frying Heat to cover about 1 inch in the pot.
Garnish
  • 1 Paprika and chives for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil, chill, and prep the egg whites
  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 boiled eggs, then peel and halve them lengthwise. Separate the yolks from the whites and keep the whites halved and ready.
Make the deviled yolk filling
  1. Mash the yolks with mayonnaise, sweet pickle relish, Dijon mustard, and salt until smooth. Transfer to a piping bag and chill.
Coat for crisp frying
  1. Coat each egg white half in all-purpose flour. Dip into the 2 large eggs, beaten, so the coating clings evenly.
  2. Roll the egg white halves in panko breadcrumbs mixed with garlic powder. Press lightly so the crumbs adhere for a thicker crust.
Fry and fill
  1. Heat 1 inch of vegetable oil to 350°F. Fry the whites in batches for 1–2 minutes until golden.
  2. Drain the fried egg white halves on paper towels after each batch. Let them cool for 5 minutes so the crust stays crisp.
  3. Pipe the creamy yolk filling into the crispy whites right after cooling. Pipe neatly to fully fill each half.
  4. Dust with paprika and chives for garnish. Serve right away for the best crunch.

Notes

Pro tip: keep the fried egg whites separate until just before serving so the panko stays crisp. Refrigerate the baked-but-unfilled egg whites up to 2 days, and refrigerate the yolk filling in the piping bag up to 3 days; assemble and fry-garnish on the day for peak texture. Freezing is not recommended because the coating softens. For a lighter option, use light mayonnaise in the filling and keep the same fry method.