Deep-Fried Deviled Eggs

Deep-Fried Deviled Eggs are a fun way to up your appetizer game. Deviled eggs are one of my favorite things to eat at any picnic, holiday gathering, or for that matter, even just as a great snack. Deep-frying these beauties add a new dimension to a beloved and classic American staple. These crunchy snacks are delicious and tasty bites that are easy to make and very addictive. If you like deviled eggs as much as I do, these little bites of goodness are just the ticket. I made a batch to take into the local Berthoud Surveyor Newspaper, which I write for here and there, and they were devoured instantly.

This recipe is surprisingly easy to make. Once the ingredients are prepared and the eggs peeled, it comes together very quickly. Peeling eggs has been my nemesis, but for this recipe, since you are coating the whites in a crust, if you aren’t perfect (other than getting all the shell off), it doesn’t matter! I added some Gochujang (Korean chili paste), but you can use sriracha or omit the hot sauce if you don’t want any zip. But the little heat hot sauce brings to the party is fantastic against the crispy crust of the egg whites. If you want to get all fancy, you can pipe the filling into the whites, though it is unnecessary.

Ok, that is all for this week. I hope you are all staying safe and healthy in these crazy times. This a very fun recipe to make for your next picnic or party. Please let me know if you made these Deep-fried Deviled eggs and what you think about them. Until next time!

5 from 1 vote

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Deep-Fried Deviled Eggs

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

 

Deep-fried deviled eggs are crispy crunchy bites of heaven filled with a zippy filling. These are addictive.

Course: Appetizer, picnic

Cuisine: American

Keyword: deviled eggs, Whattomunch

Servings: 12 deviled eggs

Ingredients

• 8 large eggs divided
• 3 tablespoons mayonnaise
• 1 tablespoon sour cream or Greek yogurt
• 2 teaspoons. sriracha or gochujang
• 1 teaspoon Dijon mustard
• Kosher salt
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 3/4 cup. panko breadcrumbs
• vegetable oil for frying

Instructions

1. Finely chopped chives, for garnish
2. Smoked paprika, for garnish
3. Place six eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off the heat, cover the pan with a lid, and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel.
4. Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, sour cream, hot sauce, and Dijon mustard to the bowl. Reserve the halved egg whites for deep frying.
5. Mash yolks with the back of a fork and stir until the mixture is smooth. If you want to ensure there are no lumps and you are planning on piping the filling, you can press the mixture through a fine-mesh strainer.
6. Season with salt and pepper.
7. Cover and refrigerate while frying eggs.
8. Place three shallow bowls or plates in a row.
9. Add the flour, a pinch of salt, and one teaspoon of garlic powder to the first bowl and stir to combine.
10. Add the two final eggs to the second bowl and beat until frothy with one teaspoon of water.
11. Into the third bowl, add the panko breadcrumbs.
12. Dredge each egg white first in flour, then egg, then panko, and place on a plate or tray.
13. Add about 2 inches of vegetable oil to a large heavy-bottomed pot over medium heat. Heat oil to 350°.
14. Gently drop breaded egg whites into oil and fry until golden brown, 2 to 3 minutes. You don’t want to over crowd the pan, so do them in batches. The egg whites are already cooked, it is the golden color you are looking for.
15. Remove, drain on a paper-towel-lined plate, and season with salt.
16. Fill fried egg whites with yolk mixture either by spooning them or piping and garnish with chives and paprika.
17. Serve while still warm or at room temperature.