Deviled eggs are non-negotiable at potlucks, family gatherings, and snacky Sundays. But sometimes, you just want something a little more indulgent, a little more wow. That’s where Freid Deviled Eggs come in—crispy, creamy, crave-worthy, and ridiculously fun to eat. Skip plain eggs – put a dish of these out and watch people go crazy for them!

I love this recipe because it takes the classic deviled egg and cranks the flavor (and texture) up a notch. You get a crunchy golden shell that gives way to a rich, herby, slightly tangy filling. And let’s be honest—anything fried is instantly more exciting. These are the kind of eggs you serve when you want people to ask for the recipe. And they always do.

Whether you’re looking for a showstopping appetizer or just want to treat yourself to something a little extra, these Fried Deviled Eggs are your new best friend.

A close-up shot of fried deviled eggs on a white plate, with a focus on the texture and garnish.

Ingredients

For the eggs:

Eggs – You can use extra large, just don’t use medium sized eggs as they’re too small.
All-purpose flour
Eggs – Beaten, for dredging.
Panko breadcrumbs – You can find these wherever you buy breadcrumbs. They add a terrific brunch!
Regular breadcrumbs
Vegetable oil – For frying.

For the filling:

Mayonnaise – Any kind of mayo will work in this recipe.
Dill – Finely chopped. You can use parsley instead.
Dijon mustard
Apple cider vinegar
Salt and pepper – To taste.
Paprika – For garnish.

Overhead shot of deviled egg ingredients, including eggs, dill, spices, mayonnaise, mustard, breadcrumbs, flour, and oil, arranged on a light surface with labels for each ingredient.

How To Make Fried Deviled Eggs

Place the eggs in a pot and cover with cold water. Boil for 7 minutes, then turn off the heat and cover the pot. Let sit for 10 minutes, then cool in an ice bath.
Peel the eggs, slice them in half lengthwise, and gently remove the yolks into a bowl. Set the whites aside.
Mash the yolks with mayonnaise, dill, mustard, vinegar, salt, and pepper until smooth. Adjust seasoning to taste.
Place the flour in one bowl, beaten eggs in another, and panko and breadcrumbs in a third.
Dredge each egg white half in flour, dip in the beaten egg, and coat in the breadcrumb mixture. Press gently to help the crumbs stick.
Heat about 2 inches of oil in a deep skillet or saucepan to 350°F (175°C). Fry the breaded egg whites in batches until golden brown, about 1–2 minutes per side. Drain on paper towels.
Spoon or pipe the yolk mixture into the fried egg whites. Sprinkle with paprika and any optional toppings like bacon, chives, or a little hot sauce.

Step-By-Step Process

Overhead shot of deviled egg ingredients, including eggs, dill, spices, mayonnaise, mustard, semolina, and oil, arranged on a light surface. — Ingredients.

Overhead shot of three bowls with breadcrumbs, flour, and beaten egg, used for breading deviled eggs. — Ingredients.

Chef Jenn’s Tips

Use a piping bag for the filling if you want a polished look.
Let the breaded egg whites chill in the fridge for 10–15 minutes before frying for better crispiness.
Serve immediately so they stay crunchy

Make It A Meal

Fried Deviled Eggs are a bold, bite-sized starter or snack. I love them for Easter, or anytime we have friends or family over. They’re also amazing on a brunch spread with all your favorite morning dishes.

A white plate with ten fried deviled eggs, garnished with herbs, is shown with salt and pepper shakers, plates, forks, and a cloth in the background.

Storage

Fried deviled eggs are best served fresh—when that crispy coating is hot and crackly and the filling is creamy and cool. But if you want to prep ahead, you can boil the eggs and make the filling up to a day in advance. Store the egg whites and yolk mixture separately in the fridge. Wait to bread and fry them until right before serving.

Got leftovers? Store them in an airtight container in the fridge for up to 2 days. Reheat in the air fryer or oven at 350°F until warm and crisp again. Freezing isn’t recommended—the texture just doesn’t hold up.