Description
Elevate your appetizer game with these irresistible fried deviled eggs. Each bite delivers a delightful crunch, followed by a creamy, tangy filling.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise (full-fat recommended)
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar or pickle juice
- 1/2 tsp smoked paprika, plus more for garnish
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour
- 1/2 tsp salt (for flour)
- 1/4 tsp black pepper (for flour)
- 2 large eggs, beaten (for egg wash)
- 1 tbsp water or milk (for egg wash)
- 1 cup panko breadcrumbs
- 3–4 cups neutral frying oil (canola, vegetable, or peanut)
- Fresh chives or parsley, finely chopped, for garnish (optional)
- Flaky sea salt for garnish (optional)
Instructions
- 1. Boil and Peel Eggs: Place eggs in a saucepan, cover with cold water. Bring to a boil, then turn off heat, cover, and let sit 10-12 minutes. Transfer to ice bath to cool. Peel carefully.
- 2. Prepare Filling: Halve peeled eggs lengthwise. Scoop yolks into a bowl. Mash yolks, then mix with mayonnaise, mustard, vinegar, paprika, salt, and pepper until smooth and creamy.
- 3. Stuff and Dredge: Fill each egg white half with 1-2 tbsp of yolk mixture. Smooth the top. Prepare three dishes: one with seasoned flour, one with beaten eggs/water, one with panko. Dip each filled egg half (filling-side-down first) into flour, then egg wash, then panko, pressing to coat well.
- 4. Fry Eggs: Heat oil in a skillet to 350-375°F (175-190°C). Carefully place 2-3 breaded eggs in hot oil. Fry 1-2 minutes per side until golden brown and crispy. Transfer to a wire rack lined with paper towels to drain. Season immediately with flaky sea salt, if desired.
- 5. Garnish and Serve: Garnish with additional paprika, fresh chives, or parsley. Serve warm and enjoy!
- Prep Time: 30 mins
- Cook Time: 15 mins