Description
Fried Deviled Eggs combine the classic creamy deviled egg filling with a crispy, golden breaded coating. Perfect as a unique and savory appetizer, these fried deviled eggs offer a crunchy twist to a beloved party favorite, featuring a smooth yolk mixture enhanced with mayonnaise, mustard, vinegar, and paprika.
Ingredients
Scale
Eggs and Filling
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon white vinegar
- 1/4 teaspoon paprika plus more for garnish
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Breading and Frying
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Boil and Peel Eggs: Place the 6 large eggs in a saucepan and cover them with water. Bring the water to a boil, then remove the pan from heat and cover it. Let the eggs stand in the hot water for 12 minutes. Afterward, transfer the eggs to an ice bath to cool completely, then peel off the shells.
- Prepare the Filling: Slice the peeled eggs in half lengthwise and carefully remove the yolks into a bowl. Mash the yolks thoroughly with mayonnaise, yellow mustard, white vinegar, paprika, salt, and black pepper until the mixture is smooth and creamy. Set aside this yolk mixture.
- Prepare the Egg Whites: Pat the egg whites dry with a paper towel to help the breading stick. Set up a breading station by placing the flour in one bowl, the beaten eggs in another, and the seasoned breadcrumbs in a third bowl.
- Bread the Egg Whites: Dredge each egg white half first in the flour, making sure it’s fully coated. Then dip it into the beaten eggs, and finally press it gently into the breadcrumbs to coat evenly. Repeat for all egg whites.
- Heat the Oil: Heat about 2 inches of vegetable oil in a deep skillet or frying pan to 350°F (175°C). Use a thermometer to maintain the temperature for optimal frying results.
- Fry the Egg Whites: Fry the breaded egg whites in batches for 1 to 2 minutes per side, or until they turn a golden brown and crisp. Avoid overcrowding the pan to keep the oil temperature steady.
- Drain and Fill: Remove the fried egg whites from the oil and drain them on paper towels to remove excess oil. Once slightly cooled but still warm, spoon or pipe the prepared yolk mixture back into the fried egg whites.
- Garnish and Serve: Sprinkle a bit of additional paprika over the filled fried deviled eggs for color and extra flavor. Serve these crispy deviled eggs warm for the best texture and taste experience.
Notes
- For a spicy kick, add a pinch of cayenne pepper or a splash of hot sauce to the yolk filling mixture.
- Serve fried deviled eggs shortly after frying to maintain their crispy coating.
- You can prepare the yolk filling and breaded whites ahead of time and fry just before serving for convenience.
