thepioneerwoman5.0
Fried Deviled Eggs
Deviled eggs are even better when they're fried! In this recipe, the whites are breaded and fried until crisp, then topped with a creamy, tangy filling.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 45 min👤 Sarah Holden📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●dutch oven
- ●oven
- ●whisk
📝 Preparation Steps
1
Peel the hard-boiled eggs and cut them in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until they're broken up. Add the mayonnaise, mustard, pickle juice, pepper, 1/4 teaspoon of the salt, and a few drops of hot sauce, if using, and stir until mostly smooth. Spoon the mixture into a zip-top plastic bag and snip 1/4 inch off of one of the bottom corners. Set aside.
2
Heat 1 1/2 inches oil in a large Dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer.
3
Combine the flour and remaining 1/2 teaspoon salt in a shallow bowl. Whisk the 2 raw eggs in a second shallow bowl. Combine the panko and parmesan in a third bowl. Coat each egg white half in the flour mixture, then dip in the egg, making sure all parts are coated. Let the excess drip off, then coat in the breadcrumb mixture, pressing gently to adhere. Be careful to not to fill the egg cavity with too many breadcrumbs.
4
Working in batches, fry the egg whites until golden brown 1 to ⏱️ 2 minutes. Transfer to a cooling rack and sprinkle with salt. Let cool slightly.
5
Generously pipe the yolk mixture into the center of each fried egg white and garnish with a sprinkle of paprika and chives.
Paprika, for sprinklingChopped chives, for sprinkling
Nutrition Facts
calories
636 Calories
fat Content
50 g
fiber Content
1 g
sugar Content
1 g
sodium Content
467 mg
protein Content
21 g
trans Fat Content
0 g
cholesterol Content
437 mg
carbohydrate Content
23 g
saturated Fat Content
8 g
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