Fried Deviled Eggs Recipe

Active Time:

35 mins

Total Time:

35 mins

Servings:

Yield:

12 egg halves

A mixture of panko breadcrumbs and Parmesan cheese creates a crispy coating for the whites of these fried deviled eggs. The first bite is crunchy. Then, the familiar creaminess of the dill-spiked filling and the softness of the egg white make for an interesting take on this traditional Southern deviled eggs.

Apple cider vinegar adds a touch of acidity to the filling to cut through the richness of the fried exterior, while Dijon mustard, hot sauce, and cayenne pepper deliver a kick. Garnish with paprika for a pop of color and additional smokiness, and we can pretty much guarantee that everyone will be asking for the recipe.

Learn how to make fried deviled eggs, and offer this crunch bite-sized snack at your next dinner party or gathering.

What Are Fried Deviled Eggs?

Fried deviled eggs are a unique twist on a beloved appetizer. Similar to classic deviled eggs, hard-boiled whites and yolks are separated, with the yolks used as a base for a creamy filling that gets piped into the egg white cups. The twist is that before filling, the egg whites are dredged and fried for a crispy coating that takes each bite to the next level.

Ingredients for Fried Deviled Eggs

To make fried deviled eggs, you'll need:

Hard-boiled eggs, peeled: The whites and yolks are separated to create the base and filling.
Mayonnaise: Adds creaminess and richness to the filling.
Fresh dill: For a grassy, herbal note and pop of color.
Apple cider vinegar: Adds a tangy acidity to balance the richness of the filling and Parmesan coating.
Whole-grain Dijon mustard: Adds a mild kick and tanginess.
Kosher salt: Enhances the overall flavor.
Freshly ground pepper: For a hint of peppery spice.
Hot sauce: For a touch of heat.
All-purpose flour: For coating the egg whites to help the beaten egg mixture adhere.
Large eggs: Beaten to coat the egg whites to help breadcrumbs adhere.
Panko breadcrumbs: For a crisp, crunchy coating on the egg whites.
Freshly grated Parmesan cheese: Adds a salty, nutty flavor that elevates the deviled eggs.
Ground cayenne pepper: For additional heat in the breading.
Vegetable oil: For frying. Can substitute with other types of neutral oils, including canola or grapeseed oil, if preferred.
Paprika: For garnishing the deviled eggs to add color and a smoky flavor.

How To Make Fried Deviled Eggs

If you've made deviled eggs before, this fried version is just as easy, with the addition of a quick dredge and fry before serving. Full instructions are below, but here's a brief recap before you get started:

Step 1. Separate yolks and whites: Cut each egg in half and carefully transfer yolks to a bowl.
Step 2. Mix egg filling: Use a fork to combine yolks, mayonnaise, dill, vinegar, mustard, 1/2 tsp. salt, pinch of ground pepper, and hot sauce. Transfer to a piping bag.
Step 3. Heat oil: Heat 1 1/2 inches of oil in a Dutch oven or heavy-bottomed pot to between 350°F and 360°F.
Step 4. Make dipping stations: Place flour in one bowl. In another bowl, beat eggs. In a third bowl, mix together breadcrumbs, Parmesan, 1/4 tsp. salt, pinch of ground pepper, and cayenne.
Step 5. Dredge the whites: Dredge each egg white half in flour, then egg, then breadcrumb mixture.
Step 6. Fry the egg whites: Fry in oil until golden brown. Transfer to a paper towel-lined plate.
Step 7. Cool, and assemble: Cool slightly before piping to fill with yolk mixture. Garnish with dill and paprika.

Variations for Fried Deviled Eggs

Once you have the method of frying down, these fried deviled eggs can be filled with any flavorful filling you prefer. Check out our other deviled egg recipes for inspiration, and experiment by enhancing the filling with pimiento cheese, bacon, beets, Creole seasoning, or other flavorful additions.

Tips for the Best Fried Deviled Eggs

For the absolute best fried deviled eggs, keep these simple tips in mind:

Start with perfectly hard-boiled eggs: For whites with a smooth texture and yolks that are creamy and rich.
Season to taste: Taste and season the filling as needed until you're satisfied.
Coat evenly: Dredge the egg whites fully and evenly for a crisp coating all over.
Oil temperature: Make sure your oil is at the proper temperature for a quick fry without the egg whites absorbing excess oil.
Drain and cool: Let paper towels soak up any excess oil, and consider cooling the egg whites on a wire rack for good air flow to keep the coating crispy.
Cool slightly: Cool the fried egg whites just enough to avoid warming the yolk mixture when filling, but still serving while the coating of the eggs is warm and crunchy.

Can I Make Fried Deviled Eggs Ahead?

For the crispiest coating, these fried deviled eggs should be fried right before serving. There is, however, a way to get ahead of the preparation of these irresistible bites:

Prepare the hard-boiled eggs in advance. Split the whites and yolks, and prepare the filling. Store the egg whites and yolk mixture separately in airtight containers in the refrigerator for up to one day. Fry and fill the deviled eggs right before serving.

More Deviled Egg Recipes You'll Love

You can never have too many ideas when it comes to deviled eggs. You might even just find your new favorite version with these flavorful twists on this classic appetizer:

Editorial contributions by Katie Rosenhouse.

Ingredients

6 hard-boiled eggs, peeled
2 Tbsp. mayonnaise
2 Tbsp. chopped fresh dill, plus more for garnish
1 tsp. apple cider vinegar
1 tsp. whole-grain Dijon mustard
3/4 tsp. kosher salt, divided
1/8 tsp. freshly ground pepper, divided
3 dashes hot sauce
1 cup all-purpose flour
2 large eggs
1 cup panko Japanese-style breadcrumbs
1/4 cup freshly grated Parmesan cheese
1 pinch ground cayenne pepper
Vegetable oil for frying
Paprika for garnish

Directions

Separate egg yolks and whites:

Cut each egg in half along the long side. Carefully remove the yolks to a small mixing bowl, saving the halves of egg white on a separate plate.
Mix egg filling:

To the egg yolks add the mayonnaise, fresh dill, apple cider vinegar, Dijon mustard, 1/2 tsp. salt, a pinch of ground pepper, and hot sauce. Use a fork to combine these ingredients until entirely combined. Place mixture into a piping bag and set aside.
Heat oil for frying:

Heat 1 1/2 inches of oil in a Dutch oven or heavy-bottomed pot to between 350°F and 360°F on a deep-fry thermometer.
Make dipping stations for eggs:

Place flour in a small bowl. In another bowl, beat together raw eggs until smooth. In a third bowl, mix together panko breadcrumbs, Parmesan cheese, 1/4 tsp. salt, a pinch of ground pepper, and cayenne.
Dredge the egg whites:

Take each egg white half and dredge it in flour, gently shaking off the excess before dipping it in the beaten egg. Lift the egg white from the beaten egg and allow to drip until the excess liquid has fallen off. Finally, dredge in the panko breadcrumb mixture.
Fry the egg whites:

Fry the coated egg whites in the prepared oil until golden brown. Remove to a paper towel-lined plate.
Cool, and assemble:

Allow the fried egg whites to cool slightly before piping in the egg yolk mixture. Garnish deviled eggs with fresh dill and a sprinkling of paprika.

Frequently Asked Questions

Can I use an air fryer for fried deviled eggs?

As an alternative to deep-frying the egg whites in oil, you can dredge and air-fry them for a similar finish. You may need to spray the coated eggs with oil before air-frying for a crispy, golden brown coating.
What oil is best for frying deviled eggs?

Any type of neutral oil with a high smoke point will work well for frying the egg whites. Opt for vegetable, canola, grapeseed, or any preferred oil.
Can I bake deviled eggs instead of frying?

While the deviled eggs can be baked instead of fried, it will not yield the same crispy coating, and may cause the egg whites to become rubbery and overcooked.