This fried takes the fan-favorite appetizer to a whole new level. As recipe tester says, "I’m a huge deviled egg fan, and I never thought they were missing anything until I tried them CRISPY." The whites are dredged in a mixture and then fried until crispy before being topped with a classic creamy deviled egg mixture for an explosion of textures and flavor.
"This isn’t your typical deviled egg: it’s like a deviled egg—dare I say, 'tastes like chicken?'" explains recipe developer . "But truly, for haters of deviled eggs, this will sway you in the devilish direction. It’s a little richer, a lot crispier, and unforgettable. [Serving with] hot sauce is a must."
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Dotdash Meredith Food Studios
Ingredients
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canola oil, for frying
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6 large hard boiled eggs
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3 tablespoons mayonnaise (such as Duke’s)
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2 teaspoons finely chopped dill pickle relish
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1 teaspoon Dijon mustard
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1/4 teaspoon freshly ground black pepper
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3/4 teaspoon kosher salt, divided
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1/2 cup all-purpose flour
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2 large eggs, beaten
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1 cup panko (Japanese-style bread crumbs)
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1/4 cup freshly grated Parmesan cheese
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1/2 teaspoon garlic powder
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1/8 teaspoon cayenne pepper
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chopped fresh chives and paprika
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hot sauce, for serving
Directions
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Gather all ingredients.
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Dotdash Meredith Food Studios
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Heat 1 1/2 inches of oil in a large Dutch oven or heavy-bottomed pot to 360 degrees F (180 degrees C) over medium-high.
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While oil is heating, cut hard-cooked eggs in half lengthwise, carefully remove yolks, and place in a small bowl. Using a fork, mash together yolks, mayonnaise, relish, Dijon, black pepper, and 1/2 teaspoon of the salt until smooth and combined. Transfer to a piping bag or zip-top plastic bag. Set aside until ready to use.
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Dotdash Meredith Food Studios
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Place flour in a small bowl. In another bowl, place beaten eggs. In a third bowl, mix together panko bread crumbs, Parmesan cheese, garlic powder, cayenne, and remaining 1/4 teaspoon salt. Dredge each egg white half in flour, gently shaking to remove excess flour before dipping it in the beaten eggs. Lift egg white half from beaten egg and allow it to drip until excess liquid has fallen off. Finally, dredge in panko bread crumb mixture. Set aside on a clean plate.
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Dotdash Meredith Food Studios
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Working in 2 batches, fry coated egg whites in hot oil until golden brown, about 30 seconds to 1 minute, adjusting heat as needed to maintain at least 360 degrees F (180 degrees C). Transfer to a paper towel-lined plate.
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Dotdash Meredith Food Studios
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Pipe egg yolk mixture evenly (about 1 tablespoon each) into center divet in fried eggs. Garnish with chives and paprika. Serve warm with hot sauce.
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Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 296 | Calories |
| 17g | Fat |
| 22g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 296 | |
| % Daily Value * | |
| Total Fat 17g | 21% |
| Saturated Fat 4g | 20% |
| Cholesterol 255mg | 85% |
| Sodium 531mg | 23% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 1g | 4% |
| Total Sugars 2g | |
| Protein 13g | 26% |
| Vitamin C 1mg | 1% |
| Calcium 108mg | 8% |
| Iron 2mg | 13% |
| Potassium 165mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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