Deep Fried Deviled Eggs
Golden crispy deep-fried deviled eggs, a perfect crunchy start to your finger foods.
Equipment
- 1 Pressure cooker for perfectly boiled eggs
- 1 Deep fryer or heavy pan
Ingredients
Main ingredients
- 6 large eggs fresh ones will hold up best in the cooker
- ¼ cup mayonnaise creamy and rich to bind the yolk mixture
- 1 teaspoon Dijon mustard adds just that little zing
- ¼ teaspoon salt balances the other flavors
- ¼ teaspoon black pepper warms up the whole bite
- 1 cup breadcrumbs for that great crispy crust after frying
- 1 cup oil for frying enough to deep fry or shallow fry the eggs
Instructions
Instructions
- Start your pressure cooker by placing a cup of water inside. You might add a splash of vinegar to help with peeling later on. Place the sealing ring snug in place and get ready.
- Place eggs on a rack or steamer basket inside the cooker. Lock the lid and set it to high pressure for 5 minutes. After the timer goes off, do a quick release, and carefully open it up.
- Grab them eggs and run under cold water or into an ice bath. This cools ‘em fast and stops cooking. When cool, peel those shells off — the vinegar should make this part a little easier.
- Slice each egg in half, lengthwise. Scoop out the yolks gently and place in a bowl. Mash 'em up good with the mayo, Dijon, salt, and pepper until smooth like a creamy spread.
- Spoon or pipe the yolk mix back into the egg white halves. Press breadcrumbs into the mixture so they coat nicely without falling off.
- Heat the oil in a deep fryer or heavy pan to 350°F. Fry the eggs in batches for about 2-3 minutes until golden brown all over. Drain on paper towels and get ready to serve.
Notes
If you got leftovers, store them in an airtight container in the fridge. They’ll keep good for a day or two before the crust loses its crunch. Reheat by popping them in a hot oven or air fryer real quick to bring back crispness. Avoid microwaving or they’ll get soggy.