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Crispy Fried Deviled Eggs

Crispy fried deviled eggs pair golden, panko-coated egg whites with a smooth, tangy yolk filling. Hard-cooked eggs are filled after frying for a crunchy outside and creamy center.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the deviled eggs
  • 8 eggs large, divided (6 for boiling and 2 for breading)
  • 2 qt water cold, plus more for cooling
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the coating and frying
  • 0.5 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 4 cups vegetable oil

Equipment

  • 1 3-quart saucepan
  • 1 12-inch high-sided skillet

Method
 

Hard-cook the eggs
  1. Place 6 eggs in a 3-quart saucepan.
  2. Add 2 quarts cold water to cover them by 1 inch.
  3. Bring the water to a full boil over high heat.
  4. Cover the pan.
  5. Remove the pan from the heat.
  6. Let the eggs stand for 12 minutes.
  7. Transfer the eggs to cold water, adding more water for cooling, and cool completely.
  8. Peel the eggs.
  9. Halve the eggs lengthwise.
  10. Place the whites cut-side up on a tray.
  11. Put the yolks in a medium bowl.
Make the filling
  1. Mash the yolks with the mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
  2. Cover and refrigerate the filling while you bread and fry the whites.
Bread and fry the whites
  1. Pat the egg whites dry.
  2. Set out three shallow bowls with the flour, the 2 remaining eggs beaten until blended, and the panko.
  3. Pour the vegetable oil into a 12-inch high-sided skillet.
  4. Heat the oil over medium heat to 350°F, checking with a thermometer.
  5. Coat the whites in flour, then beaten egg, then panko, pressing the crumbs on gently.
  6. Shallow-fry in batches for 2 to 3 minutes, turning gently once, until crisp and golden; keep the oil near 350°F.
  7. Transfer the fried whites to a paper-towel-lined plate.
  8. Let the fried whites cool for 5 minutes.
  9. Spoon or pipe the chilled filling into the centers.
  10. Serve.

Notes

Keep the oil near 350°F so the coating crisps without becoming greasy. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. For a gluten-free option, use gluten-free flour and panko.