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Crispy Fried Deviled Eggs

Crispy fried deviled eggs with creamy yolk filling are breaded in panko and fried until the egg whites are golden and crunchy. This Southern-style method includes hard-boiling, piping the yolk mixture, and frying in hot oil for a crisp crust.
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Prep Time 30 minutes
Cook Time 20 minutes
chilling 17 minutes
Total Time 1 hour 7 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs Use large eggs for easy halving and piping.
mayonnaise
  • 0.5 cup mayonnaise
sweet pickle relish
  • 1 tbsp sweet pickle relish
Dijon mustard
  • 1 tsp Dijon mustard
salt
  • 0.25 tsp salt
all-purpose flour
  • 0.5 cup all-purpose flour Coats the egg whites for better panko adhesion.
eggs, beaten
  • 2 eggs, beaten Beat separately for the dredge.
panko breadcrumbs
  • 1.5 cup panko breadcrumbs
garlic powder
  • 0.5 tsp garlic powder
vegetable oil
  • 1 vegetable oil Enough for about 1 inch in the skillet.
paprika
  • 0.5 tsp paprika For dusting right before serving.
chives
  • 1 tbsp chives For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Boil, peel, and halve
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes, then chill before peeling.
  2. Halve the peeled eggs lengthwise and separate the yolks from the whites. Keep the egg white halves ready for breading.
Make the deviled filling
  1. Mash the egg yolks with mayonnaise, sweet pickle relish, Dijon mustard, and salt until smooth. Transfer the mixture to a piping bag and chill to firm up.
Bread and fry
  1. Coat each egg white half in all-purpose flour, then dip in the beaten eggs, then press into panko breadcrumbs mixed with garlic powder. Arrange the breaded halves so they’re ready to fry.
  2. Heat 1 inch of vegetable oil in a cast iron skillet to 350F. Fry the whites in batches for 1-2 minutes until golden, then drain on paper towels.
Fill and serve
  1. Cool the fried egg halves for 5 minutes so the crust sets. Pipe the deviled filling into the crispy whites.
  2. Dust with paprika and sprinkle with chives for garnish. Serve right away for maximum crunch.

Notes

For the cleanest yolk filling, chill the deviled mixture until it holds shape in the piping bag (and keep it cold while you bread the egg whites). Refrigerate leftover filled eggs in an airtight container up to 2 days, but note the crust will soften; freeze is not recommended because the breading loses texture.