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Crispy Deep-Fried Deviled Eggs are shown in a tantalizing featured image.

Crispy Deep-Fried Deviled Eggs

Take your deviled eggs to the next level with this crispy, deep-fried version. Creamy, tangy deviled eggs are coated in panko breadcrumbs and fried to golden perfection for an unforgettable appetizer.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sweet pickle relish
  • 1/4 teaspoon paprika, plus more for garnish
  • Salt to taste
  • Pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper optional
  • Vegetable oil, for frying
  • Chopped fresh chives optional
  • Crispy bacon bits optional
  • Hot sauce optional

Equipment

  • Saucepan
  • Ice bath
  • Medium bowl
  • Fork
  • Spoon
  • Piping bag (optional)
  • Shallow dishes (3)
  • Deep pot or Dutch oven
  • Deep-fry thermometer
  • Slotted spoon or spider
  • Wire rack
  • Paper towels
  • Parchment paper
  • Plate or baking sheet

Method
 

  1. Gently place eggs in a saucepan and cover them with cold water by about an inch.
  2. Bring the water to a rolling boil over medium-high heat. Once boiling, immediately remove from heat, cover the pot, and let it sit for 10-12 minutes (10 for softer yolks, 12 for firmer).
  3. Immediately transfer the eggs to an ice bath for at least 5 minutes.
  4. Gently tap the eggs all over to crack the shell, then peel under cold running water.
  5. Slice the hard-boiled eggs in half lengthwise. Gently scoop out the yolks into a medium bowl.
  6. Mash the yolks with a fork until they are smooth.
  7. Add the mayonnaise, Dijon mustard, sweet pickle relish, paprika, salt, and pepper. Mix well until everything is creamy and combined.
  8. Taste the filling and adjust the seasonings as needed.
  9. Spoon the deviled egg filling back into the egg whites. You can use a spoon, or pipe the filling in using a piping bag or a zip-top bag with a corner snipped off.
  10. Cover the deviled eggs and refrigerate for at least 30 minutes.
  11. In three separate shallow dishes, place the flour, beaten eggs, and panko breadcrumbs mixed with garlic powder, onion powder, and cayenne pepper (if using).
  12. Gently roll each deviled egg in the flour, making sure it’s fully coated. Shake off any excess flour.
  13. Dip the floured deviled egg into the beaten eggs, making sure it’s completely coated. Let any excess egg drip off.
  14. Roll the egg in the panko breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well.
  15. Repeat the breading process with all the deviled eggs.
  16. Place the breaded deviled eggs on a plate or baking sheet lined with parchment paper and refrigerate for at least 30 minutes.
  17. Pour enough vegetable oil into a deep pot or Dutch oven to reach a depth of about 3 inches.
  18. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C).
  19. Carefully place the breaded deviled eggs into the hot oil, working in batches to avoid overcrowding the pot.
  20. Fry for 1-2 minutes per side, or until the eggs are golden brown and crispy.
  21. Use a slotted spoon or spider to carefully remove the fried eggs from the oil and place them on a wire rack lined with paper towels to drain excess oil.
  22. Garnish with paprika, chopped chives, crispy bacon bits, or a drizzle of hot sauce.

Notes

For best results, ensure the deviled eggs are thoroughly chilled before breading and frying. Serve with your favorite dipping sauces. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven to re-crisp the breading.