Fried Deviled Eggs
Add Preferred SourceDeviled 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.
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.
How To Make Fried Deviled Eggs
Scroll down for the full recipe card with exact measurements and printable instructions.
Place the eggs in a large pot and cover them with cold water by about one inch. Bring to a boil over high heat, then boil for 7 minutes. Turn off the heat, cover the pot, and let the eggs sit for 10 minutes. Transfer the eggs to an ice bath and let them cool completely before peeling.
Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl, setting the whites aside. Mash the yolks with the mayonnaise, dill, mustard, vinegar, salt, and pepper until smooth and creamy. Taste and adjust the seasoning as needed.
Set up a breading station with three shallow bowls. Place the flour in the first bowl, the beaten eggs in the second bowl, and the panko and breadcrumbs in the third bowl.
Dredge each egg white half in the flour, dip it into the beaten egg, and then coat it in the breadcrumb mixture, pressing gently so the crumbs adhere.
Heat about 2 inches of oil in a deep skillet or saucepan to 350°F. Fry the breaded egg whites in batches for 1 to 2 minutes per side, or until golden brown and crisp. Remove and drain on paper towels.
Spoon or pipe the yolk mixture into the fried egg whites while they are still warm. Sprinkle with paprika and add any optional toppings such as bacon, chives, or hot sauce, then serve right away.
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.
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.
Fried Deviled Eggs
Ingredients
For the eggs:
- 6 large eggs
- 1 cup all-purpose flour
- 2 large eggs beaten, for dredging
- 1 cup panko breadcrumbs
- ¼ cup breadcrumbs
- vegetable oil for frying
For the filling:
- 2 tablespoons mayonnaise
- 1 tablespoon dill finely chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon apple cider vinegar
- salt and pepper to taste
- paprika for garnish
Instructions
- 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.
Notes
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
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
