Recipe details
Snacks & Appetizers
Share
Deep-Fried Deviled Eggs
30min
6 servings
Cook this dish
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
Wheat
Ingredients
Choose ‘+’ button to add missing ingredients to your grocery list
0
Steps
Read instructions and get ready to cook
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.
Peel and halve the eggs
Carefully peel the cooled eggs. Cut each egg in half lengthwise.
Remove the yolks
Gently remove the yolks and place them in a bowl. Set the whites aside.
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.
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.
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.
Heat the oil
In a deep skillet or pot, heat oil to 350°F (175°C). Use a thermometer to monitor temperature.
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.
Fill the fried whites
Allow fried whites to cool slightly. Pipe the reserved yolk mixture into each fried white.
Serve
Arrange on a serving plate. Sprinkle with additional paprika if desired. Serve immediately while still warm.
Ratings
0
Comments (0)
No ratings or reviews yet.