We love these Fried Deviled Eggs! They’re a fun rift on the classic appetizer and the crunchy fried whites gives these deviled eggs wonderful texture! They’re so easy to make and we’ve also incorporated baking and air fryer instructions below, because we all love options!
Ingredients in Fried Deviled Eggs
There are only a few extra ingredients you need to make Fried Deviled Eggs versus traditional Deviled Eggs. For traditional Deviled eggs you typically need:
- 12 hard-boiled eggs
- Mayonnaise
- Sweet pickle relish
- Dijon mustard
- Salt and pepper
For Fried Deviled Eggs you will need these additional ingredients:
- Flour
- 2 large eggs, beaten
- Panko breadcrumbs
- Butter crackers like ritz
- Chives
- Oil for frying
Best Way to Hard Boil an Egg
Place eggs into a large pot, in a single layer and fill with water until eggs are covered about 2 inches. Place the pot onto a stove over high heat and bring to a boil. Once water is boiling, set a timer for 10 minutes. Once eggs have been boiling for 10 minutes, remove from heat and transfer eggs to a bowl of ice water to prevent them from cooking further.
Best Way to Peel a Hard Boiled Egg
Place an egg on a hard surface and carefully, but firmly roll to crack the shell around the entire egg, then peel. This will help to loosen the inner protein membrane of the shell from the boiled egg, making it easier to peel. It’s also a good idea not to use super fresh eggs as they are more difficult to peel.
How to Make Fried Deviled Eggs
To make Fried Deviled Eggs you start with the method you use to make classic deviled eggs.
- You cut a dozen hard boiled and peeled eggs lengthwise, and then separate the yolks from the whites.
- Then you can make a creamy filling with the egg yolks by adding mayonnaise, relish, Dijon, and salt and pepper. You mix those ingredients together and set aside until you are ready to use.
To prepare the hard boiled egg white halves for frying, it’s best to set up an assembly line for your dredging station, which will help to stay organized.
- First will be a bowl of your hard boiled egg whites.
- Next, will be a shallow baking dish with the flour. Dredge egg whites, and shake off any excess flour.
- Then you’ll need two eggs beaten in a wide mouthed mixing bowl. Dredge egg whites, and shake off any excess beaten egg.
- Next will be the panko and crackers in a shallow baking dish. Dredge egg whites, and shake off any excess panko mixture.
- Finally, transfer coated eggs onto a plate in a single layer to prepare for frying. Repeat until all egg whites have been coated.
Fried Deviled Eggs in an Air Fryer
Spray each coated egg white half generously with cooking spray. Place into your air fryer at 380˚F for 4 to 5 minutes. Flip the eggs, and spray again with more cooking spray. Cook for another 4 to 5 minutes. They should have a nice golden brown color on both sides and should be crisp.
Fried Deviled Eggs in Oven
Preheat oven to 400˚F. Spray each coated egg white half generously with cooking spray. Place coated eggs onto a rimmed baking sheet, lined with a cooling rack. Bake for 10 to 12 minutes or until lightly browned and crisp.
Fried Deviled Eggs without Panko
We like using panko breadcrumbs because they provide maximum crunch, but you can also use Italian bread crumbs or even finely crushed crackers or your choice. If you’re looking for something gluten-free, there are gluten-free panko breadcrumbs available!
Prep Ahead Instructions:
- Hard boil, peel, and halve the eggs in preparation for this recipe up to 3 days in advance. Separate the yolks from whites and make filling. Store each in an airtight container in the refrigerator until you are ready to use.
- You can also prepare the eggs up until you fry them. Line a container with parchment and place coated egg whites in a single layer. Top whites with another layer of parchment and place in the refrigerator for up to 24 hours.
Tips and Tricks for Making Fried Deviled Eggs
- Create an assembly line of your dredging station when you are ready to fry your eggs. This will help you stay organized.
- Use a slotted spoon or a large fork to transfer the eggs from one dish to another when dredging, to keep your hands clean.
- Make sure you shake off excess panko breadcrumbs so that the egg whites have a nice, thin and even coating for maximum crunch!
More Delicious Egg Appetizers You Will Love
Fried Deviled Eggs
INGREDIENTS
- 12 large hardboiled eggs, peeled and halved lengthwise
- 2 tablespoons mayonnaise
- 1 ½ tablespoons sweet pickle relish
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- 1 ½ cups all purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
- 1 cup finely crushed butter crackers i.e. Ritz
- thinly sliced chives for garnish
- oil for frying
INSTRUCTIONS
- Carefully scoop egg yolks from the egg whites, into a mixing bowl and set whites aside.
- Add mayonnaise, relish and mustard to yolks and lightly season with salt and pepper.
- Mash together until smooth and creamy. Adjust seasonings, cover with plastic wrap and set aside.
- Set up an assembly line with the egg whites, flour in a shallow baking dish, eggs in a mixing bowl, and the panko and crushed crackers mixed together in another shallow baking dish.
- Dredge egg whites into the flour, eggs and finally the panko-cracker mixture, shaking off any excess after each addition. Repeat until all the egg whites have been breaded.
- Fill a tall pot with 2 inches oil and preheat to 350˚F.
- Carefully add egg whites to the pot, a few at a time, and fry on each side for 2 to 3 minutes or until golden brown. Drain fried whites onto a paper towel and lightly season with salt and pepper. Transfer whites to a cooling rack (to prevent them from getting soggy) and repeat until all have been fried.
- Scoop about 1-2 tablespoons of the yolk mixture into each well(or scoop mixture into a piping bag and pipe into the wells).
- Finish each egg with a sprinkle of chives and serve warm.
NOTES
- Hard boil, peel, and halve the eggs in preparation for this recipe up to 3 days in advance. Separate the yolks from whites and make filling. Store each in an airtight container in the refrigerator until you are ready to use.
- You can also prepare the eggs up until you fry them. Line a container with parchment and place coated egg whites in a single layer. Top whites with another layer of parchment and place in the refrigerator for up to 24 hours.
- Create an assembly line of your dredging station when you are ready to fry your eggs. This will help you stay organized.
- Use a slotted spoon or a large fork to transfer the eggs from one dish to another when dredging, to keep your hands clean.
- Make sure you shake off excess panko breadcrumbs so that the egg whites have a nice, thin and even coating for maximum crunch!