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Fried Deviled Eggs are a fun twist on the classic, with hard-boiled egg whites coated in breadcrumbs and deep-fried, then filled with a creamy egg yolk mixture. An easy side dish or appetizer for any occasion.
It’s no secret that we love deviled eggs. They’re such a requested side during the summer that I also started making deviled egg dip, deviled egg pasta salad, and deviled egg potato salad just to switch things up a bit.
These fried deviled eggs are my new favorite thing. The egg whites are dipped in an egg wash, coated in breadcrumbs, and fried until they’re nice and crispy. Then the usual egg yolk filling is added. They’re best enjoyed when the egg whites are still a bit warm and are just such a fun and expected way to switch things up. If you love deviled eggs, you definitely have to try these!
Why These Fried Deviled Eggs Are So Good
- Crispy breading. The egg whites are coated in a combination of plain and panko breadcrumbs, which gives them a light, crispy texture and even coating. It’s a great contrast to the creamy filling.
- Different & unexpected. Regular deviled eggs are almost expected at picnics, BBQs, and other gatherings. Fried deviled eggs are not. I love whipping these out when we’re hosting as a fun surprise.
- Easy to make. While they take a few more steps than traditional deviled eggs, they’re still pretty quick and easy to make. Frying takes just a few minutes, and then they’re ready to enjoy.
Key Ingredients
This recipe starts with the usual deviled eggs ingredients and adds a few extras for frying. Be sure to check out the exact measurements in the recipe card at the end of the post.
- Eggs – In addition to the hard boiled eggs, you’ll also need two additional eggs for the egg wash before frying.
- All-purpose flour – To coat the egg whites before frying.
- Breadcrumbs – I like to use equal parts panko breadcrumbs and regular breadcrumbs. If you don’t have panko breadcrumbs, you can use all regular breadcrumbs, but panko adds extra crunch.
- Vegetable oil – Or other similar neutral oil for frying.
- Mayonnaise – Adds creaminess to the egg yolk filling.
- Fresh dill – I like to use fresh dill because it adds a brighter pop of flavor than dried dill.
- Dijon mustard – Adds a bit of heat and flavorful undertones to the filling.
- Spices – I use salt and white pepper in the filling, then garnish with paprika.
How To Make Fried Deviled Eggs
These take a few extra steps to make, but the crispy texture is so worth it! The printable instructions can be found in the recipe card at the end of the post.
- Hard boil the eggs. Add the eggs to a pot with enough cold water to cover them. Bring to a boil then reduce the heat to a simmer for 10 minutes. Transfer to an ice bath to cool completely.
- Separate the eggs. Peel the eggs, then slice them in half lengthwise. Scoop out the yolks and place in a mixing bowl. Set the egg whites aside.
- Make the filling. Mash the yolks until smooth, then mix in the other filling ingredients. Cover and refrigerate.
- Prep to fry. Place the flour in a shallow bowl, the beaten eggs in another, and the breadcrumbs in a third. Heat two inches of oil over medium heat to 350F.
- Fry the egg whites. Dredge each egg white half in flour, then dip in the beaten eggs and coat in the breadcrumbs. Fry in batches until golden and crispy, about 1-2 minutes per side. Place on a paper towel-lined plate to drain.
- Add the filling. Once they’ve cooled slightly, pipe the filling into each fried egg white. Garnish with paprika and fresh dill. Enjoy!
Recipe Tips & Tricks
Here are a few general tips for making fried deviled eggs for the first time, as well as a few ways to make this recipe your own.
- Adjust the filling flavor. For extra flavor, add a splash of lemon juice or a pinch of garlic powder to the yolk filling. If you prefer a spicier filling, mix in a dash of hot sauce or cayenne pepper.
- Dry the egg whites. To make the breading stick better, pat the egg whites dry with a paper towel before dredging.
- Pipe the filling. Use a piping bag or a resealable plastic bag with the corner snipped off for a neater filling presentation.
- Fry in batches. Be careful not to overcrowd the frying pan, as it can lower the oil temperature and result in soggy breading.
- Make the hard-boiled eggs ahead. Feel free to make the hard-boiled eggs a day or so in advance. You can also try my baked hard-boiled eggs instead of making them on the stove top.
- Try a different filling. These fried deviled eggs could easily be made with the filling in my avocado deviled eggs or jalapeno deviled eggs.
Proper Storage
Fried deviled eggs are best served fresh, as the breading becomes less crispy over time.
- Fridge: If you do have leftovers, it’s best to keep the fried egg whites and the filling separate. Store both in airtight containers for up to 2 days. Already assembled eggs can also be stored, but won’t be able to be reheated.
- Reheat: Reheat the fried egg whites in an oven or air fryer to restore crispiness before serving.
Fried Deviled Eggs
Fried Deviled Eggs are a fun twist on the classic, with hard-boiled egg whites coated in breadcrumbs and deep-fried, then filled with a creamy egg yolk mixture. An easy side dish or appetizer for any occasion.
Servings: 12 deviled egg halves
Ingredients
For the Eggs:
- 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
For the Filling:
- 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 to low and simmer for 10 minutes. Remove the eggs and transfer them to an ice bath to cool completely.
- Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks and place them in a mixing bowl. Set the egg whites aside.
- To prepare the filling, mash the yolks with a fork until smooth. Mix in the mayonnaise, fresh dill, Dijon mustard, salt, and white pepper until creamy. Cover and refrigerate the filling while you prepare the fried egg whites.
- Set up a breading station with three shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with a mixture of panko and regular breadcrumbs.
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
- Dredge each egg white half in the flour, then dip it into the beaten eggs, and finally coat it in the breadcrumb mixture. Press gently to ensure an even coating.
- Fry the breaded egg whites in batches, turning occasionally, until golden brown and crispy, about 1-2 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Once the egg whites have cooled slightly, pipe or spoon the prepared yolk filling into each fried egg white half.
- Garnish with a sprinkle of paprika and extra fresh dill. Serve immediately. Enjoy!
Last Step:
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Nutrition
Calories: 97kcal | Carbohydrates: 10g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 110mg | Sodium: 175mg | Potassium: 62mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 0.02mg | Calcium: 31mg | Iron: 1mg
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