Fried Deviled Eggs takes basic deviled eggs, which are already pretty much a perfect food, and make them even louder, more flavorful, and, if you can believe it, more lovable. You still get the creamy, tangy yolk filling, but now there’s a golden, crispy crust that adds crunch. The contrast in texture—a soft, rich filling inside a crisp shell—is the point. Serve them at your next gathering and I guarantee they will get gobbled up in a flash.
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Deviled eggs are already a go-to for potlucks, brunches, or late-night fridge raids. This deep-fried deviled eggs recipe adds a slightly ridiculous twist, in the best way. I’ve made them for gatherings where they disappeared before I could put down the plate. I confess, I’ve also made them for dinner when I just needed a few bites of something hot, rich, and salty. They’re fast, cheap, and a good reminder of what happens when eggs and crunch get together.
The trick with Fried Deviled Eggs is that you only fry the whites and fill them afterwards. That little detail makes them easier to handle, easier to eat, and still gives you all the texture you want. The filling stays cool and creamy, but the bite gets anchored with crunch and heat. This recipe makes six, but you’re going to wish you had more, so consider doubling it.
Ingredients Notes
You don’t need much to make Deep Fried Deviled Eggs, but a couple of choices can make a difference.
Breadcrumbs: Use panko if you want a shatteringly crisp shell. Regular breadcrumbs work fine, but panko are lighter and add that extra shatter-y crunch.
Eggs: This recipe uses standard hard-boiled eggs. I boil mine just until the yolks are fully set but not chalky—about 10 minutes, then pop them into an ice bath. It makes a big difference in how the yolk mashes later. Check out my article on How to Boil Eggs for tips on how to ensure they turn out perfectly every time.
How to Make Fried Deviled Eggs
This might sound like a fussy appetizer, but it comes together fast. Here's how:
- Boil, peel, and halve the eggs.
- Separate the yolks whites.
- Make the filling by mashing the yolks with mayo and seasonings.
- Bread the egg whites by dipping just the flat cut side in flour, beaten egg, and breadcrumbs.
- Fry each egg half until golden and crisp.
- Pipe or spoon the yolk filling back into the centers and serve immediately.
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Expert Tips for Success
Fried Deviled Eggs aren’t complicated, but a few things make them go smoother:
- Chill the boiled eggs before slicing. Cold eggs are easier to handle and less likely to fall apart.
- Use a small pot for frying to keep the oil depth manageable and avoid wasting too much. Using one with high sides (think saucepot vs skillet) minimizes splatter.
- Fry just one or two eggs at a time so the oil stays hot and the eggs cook evenly.
- Let the fried halves cool for a couple of minutes before filling. The yolk mixture sticks better that way.
More Ways to Enjoy Boiled Eggs
Deviled eggs are one of those things that seem simple until you realize how many ways you can get creative with them. Once you’ve fried them, it’s hard to go back. But if you’ve got some boiled eggs and you’re in the mood for something a little different, try Asparagus and Pea Salad with Eggs or Ramen Eggs. If you’re feeling brunch-y, try Avocado Toast with Shaved Egg.
If you’re looking for more ways to fry eggs, take a look at Chili Crisp Fried Eggs, Feta Fried Eggs, Fried Egg Tacos, or Chilaquiles Rojos with Fried Eggs. All of these recipes lean into the same thing: eggs getting crispy on the edges while keeping their irresistible runny yolk.
Fried Deviled Eggs
Robin Donovan
Ingredients
- 6 pieces hard-boiled eggs
- ¼ cup all-purpose flour
- 1 piece egg beaten
- ½ cup breadcrumbs (preferably panko)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon hot sauce (optional)
- salt
- pepper
- oil for frying
- green onions or chili powder for garnish chopped (optional)
Instructions
- Prepare the EggsPeel your hard-boiled eggs and cut them in half lengthwise.Gently scoop out the yolks into a bowl. Set the whites on a plate.
- Make the Yolk FillingMash the yolks with mayonnaise, mustard, hot sauce (if using), and a pinch of salt and pepper.Stir until smooth. Taste and adjust seasoning if needed.
- Beat the Egg WhitesSet up three shallow bowls: one with flour, one with the beaten egg, and one with breadcrumbs.Take each egg white half and press the flat, cut side into the flour.Next, dip that side into the beaten egg, then press into the breadcrumbs until coated.
- Fry the EggsHeat about an inch of oil in a small pot over medium heat.Working in small batches, carefully place each egg half breadcrumb-side down into the hot oil.Fry until golden and crisp, about 1–2 minutes.Transfer to a paper towel-lined plate to drain.
- Fill and ServeLet the fried egg whites cool slightly.Spoon or pipe the yolk mixture back into each half.Top with chopped green onion or a pinch of chili powder if using.Serve warm.
Notes
- Panko gives a crispier texture, but regular breadcrumbs work too.
- Chill your boiled eggs before breading for easier handling.
- You can make the filling ahead and store it separately in the fridge for up to a day.
- These are best served fresh—don’t try to reheat once they’re filled.
Nutrition
