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Deep-Fried Deviled Eggs

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30min

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6 servings

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These Deep-Fried Deviled Eggs offer a delicious twist on the classic appetizer. Hard-boiled eggs are halved, coated in a simple breading, and quickly fried until golden and crispy. The creamy, seasoned yolk filling is then piped back into the crunchy whites for an irresistible contrast of textures. This crowd-pleasing appetizer combines the familiar comfort of deviled eggs with an indulgent crispy exterior that makes them perfect for parties, game days, or whenever you want to elevate a traditional favorite.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

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Ingredients

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Steps

Read instructions and get ready to cook

1
Boil the eggs

Place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 9 minutes. Transfer to an ice bath to cool completely.

2
Peel and halve the eggs

Carefully peel the cooled eggs. Cut each egg in half lengthwise.

3
Remove the yolks

Gently remove the yolks and place them in a bowl. Set the whites aside.

4
Make the filling

Mash the yolks with a fork. Add mayonnaise, mustard, paprika, salt, and pepper. Mix until smooth and creamy. Transfer to a piping bag or zip-top bag with corner cut off. Refrigerate until ready to use.

5
Set up breading station

Place flour in a shallow dish. Beat 2 eggs in another shallow dish. Mix breadcrumbs with salt and paprika in a third dish.

6
Bread the egg whites

Pat egg whites dry with paper towels. Dredge each white in flour, shaking off excess. Dip in beaten egg. Coat with seasoned breadcrumbs. Place on a plate.

7
Heat the oil

In a deep skillet or pot, heat oil to 350°F (175°C). Use a thermometer to monitor temperature.

8
Fry the egg whites

Carefully add breaded egg whites to hot oil, working in batches. Fry for 30-60 seconds until golden brown. Remove with a slotted spoon. Drain on paper towels.

9
Fill the fried whites

Allow fried whites to cool slightly. Pipe the reserved yolk mixture into each fried white.

10
Serve

Arrange on a serving plate. Sprinkle with additional paprika if desired. Serve immediately while still warm.

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