Fried Deviled EggsJenny Park with Your Pressure Cooker
Our Fried Deviled Eggs is an impressive snack or appetizer to serve your guests. We coated the egg whites in a panko mixture and then fried them. The result is a delicious crunchy twist on classic deviled eggs, and is always a crowd pleaser!
Equipment
- 1 Deep fryer or big heavy pot for frying
Ingredients
Main ingredients
- 12 large hardboiled eggs peeled and halved lengthwise
- 2 tablespoons mayonnaise for that creamy fill
- 1 ½ tablespoons sweet pickle relish to add a lil tang
- 2 teaspoons Dijon mustard for a bit of kick
- Salt and pepper to season just right
- 1 ½ cups all purpose flour to coat the eggs smooth
- 2 large eggs beaten, for makin the coatings stick
- 1 ½ cups panko breadcrumbs for crunch
- 1 cup finely crushed butter crackers like Ritz add extra buttery crispness
- Thinly sliced chives for garnish when you wanna look fancy
- Oil for fryin up that golden crust
Instructions
Instructions
- First, preheat your oil in a deep fryer or big heavy pot to 350 degrees Fahrenheit (175 Celsius). You gotta have that heat steady before fryin.
- In a bowl, mix mayonnaise, sweet pickle relish, Dijon mustard, salt, and pepper until it’s smooth and creamy. This is your deviled egg filling and boy it’s tasty.
- Spoon this mix into each peeled, halved hardboiled egg, makin sure to fill ‘em evenly so every bite’s got flavor.
- Set up a breadin station with three shallow dishes: one with flour, one with the beaten eggs, and one with the panko breadcrumbs mixed with the crushed butter crackers. This is your crispy coating lineup.
- Take each stuffed egg half, dip it first in the flour, then the beaten eggs, and finally coat it with that breadcrumb-cracker mix. Make sure it’s covered good for that perfect crunch.
- Carefully drop the coated eggs into your hot oil. Don’t overcrowd the pot or the temp drops and the coating won’t get crispy. Fry ‘em for about 3 to 4 minutes till golden brown.
- Use a slotted spoon to scoop ‘em out and drain on paper towels. Garnish with thinly sliced chives to finish. Now you’re ready to serve those crispy deviled eggs!
Notes
Fried Deviled Eggs in an Air Fryer: Spray each coated egg white half generously with cooking spray. Place into your air fryer at 380˚F for 4 to 5 minutes. Flip the eggs, and spray again with more cooking spray. Cook for another 4 to 5 minutes. They should have a nice golden brown color on both sides and should be crisp.
Fried Deviled Eggs in Oven: Preheat oven to 400˚F. Spray each coated egg white half generously with cooking spray. Place coated eggs onto a rimmed baking sheet, lined with a cooling rack. Bake for 10 to 12 minutes or until lightly browned and crisp.
Fried Deviled Eggs without Panko: We like using panko breadcrumbs because they provide maximum crunch, but you can also use Italian bread crumbs or even finely crushed crackers or your choice. If you’re looking for something gluten-free, there are gluten-free panko breadcrumbs available!
Prep Ahead Instructions: Hard boil, peel, and halve the eggs in preparation for this recipe up to 3 days in advance. Separate the yolks from whites and make filling. Store each in an airtight container in the refrigerator until you are ready to use. You can also prepare the eggs up until you fry them. Line a container with parchment and place coated egg whites in a single layer. Top whites with another layer of parchment and place in the refrigerator for up to 24 hours.
Tips and Tricks for Making Fried Deviled Eggs: Create an assembly line of your dredging station when you are ready to fry your eggs. This will help you stay organized. Use a slotted spoon or a large fork to transfer the eggs from one dish to another when dredging, to keep your hands clean. Make sure you shake off excess panko breadcrumbs so that the egg whites have a nice, thin and even coating for maximum crunch!