Fried Deviled Eggs
User Reviews
5
Fried Deviled Eggs
Description
The recipe separates hardboiled eggs by removing yolks to blend with mayonnaise, relish, and Dijon mustard, creating a smooth, seasoned filling. Egg whites are breaded through flour, beaten egg, and a mixture of panko breadcrumbs with crushed butter crackers, then fried in oil until evenly golden and crisp. This process ensures a crunchy shell around the delicate egg white casing, holding the creamy yolk filling.
The combination of the creamy filling with the textured, crispy coating creates a contrast in every bite. The use of both panko and crushed crackers enhances the crunch quality. Seasoning the filling with relish and mustard adds sweet and tangy layers to the dish. Serving with chives as garnish brightens the flavor.
These fried deviled eggs can be prepared ahead by breading and refrigerating before frying. Alternate cooking methods include air frying and oven baking for a golden crust. Variations in coatings and use of gluten-free breadcrumbs provide adaptable options.
Ingredients
- 12 large egg hardboiled, peeled and halved lengthwise
- 2 tablespoons mayonnaise
- 1 ½ tablespoons pickle relish sweet
- 2 teaspoons Dijon mustard
- salt to taste
- black pepper to taste
- 1 ½ cups all-purpose flour
- 2 large egg beaten
- 1 ½ cups panko breadcrumbs
- 1 cup butter crackers i.e. Ritz, finely crushed
- chives thinly sliced, for garnish
- cooking 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
- To air fry, spray coated egg halves and cook at 380˚F for 4-5 minutes each side until golden and crisp.
- Oven baking is done at 400˚F on a rack for 10-12 minutes to achieve crispness.
- For gluten-free, use gluten-free panko breadcrumbs.
- Prep eggs up to frying stage a day ahead; store refrigerated in single layers separated by parchment.
- Use a dredging assembly line for efficient breading and keep hands clean by transferring eggs with a fork or spoon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 218mg | 73% |
| Sodium | 213mg | 9% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 328IU | 7% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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