Description
These Fried Deviled Eggs showcase a delightful combination of flavors with crispy exteriors and creamy fillings. They’re a perfect appetizer for gatherings or a quick snack that everyone will love!
Ingredients
Scale
- 6 large eggs
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ½ cup panko breadcrumbs
- ½ cup plain regular breadcrumbs
- Vegetable oil, for frying
- 3 Tablespoons mayonnaise
- 1 teaspoon fresh dill, finely chopped
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- Paprika, for garnish
- Extra fresh dill, for garnish
Instructions
- Place the 6 large eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes. Transfer the eggs to an ice bath to cool.
- Peel the eggs and slice them in half lengthwise. Scoop out the yolks and place them in a mixing bowl, setting the egg whites aside.
- Mash the yolks with a fork until smooth, then mix in the mayonnaise, dill, Dijon mustard, salt, and white pepper until creamy. Refrigerate the filling while prepping the egg whites.
- Set up a breading station with shallow bowls containing flour, beaten eggs, and a mixture of panko and regular breadcrumbs.
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat to 350°F (175°C).
- Dredge each egg white half in flour, dip in beaten eggs, then coat with the breadcrumb mixture, pressing gently for an even coating.
- Fry the breaded egg whites in batches, turning occasionally, until golden brown, about 1-2 minutes per side. Drain on paper towels.
- Once slightly cooled, pipe or spoon the yolk filling into each fried egg white half.
- Garnish with paprika and extra fresh dill, then serve immediately.
Notes
Make sure the oil is hot enough for frying to achieve that crispy texture.
Feel free to customize the filling with your favorite herbs or spices for added flavor.
These fried deviled eggs are best enjoyed fresh but can be stored in the refrigerator for a short time.
Nutrition
- Serving Size: 1 egg half
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg