Fried Deviled Eggs

Take your classic deviled eggs to the next level with this irresistible Fried Deviled Eggs recipe! Featuring a perfectly crisp panko crust wrapped around creamy, tangy yolk filling, these bite-sized delights are the ultimate finger food for parties, potlucks, or indulgent snacks. The filling combines rich mayonnaise, zesty yellow mustard, and dill pickle relish for a flavor-packed bite, while frying the eggs adds a decadent golden crunch that sets them apart from traditional recipes. With a quick prep and short fry time, these appetizers are as easy to make as they are to devour. Serve them piping hot with a sprinkle of fresh parsley for an elegant garnish, guaranteed to impress your guests! Perfect for anyone looking for a creative twist on a beloved classic.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 6 Large eggs
• 3 tablespoons Mayonnaise
• 1 teaspoon Yellow mustard
• 1 teaspoon Dill pickle relish
• 0.5 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Flour
• 2 Eggs (for dredging)
• 1 cup Panko breadcrumbs
• 2 cups Vegetable oil
• 1 tablespoon Chopped fresh parsley (optional, for garnish)

Directions

Step 1

Place the 6 large eggs in a saucepan and cover with cold water. Bring the water to a boil over medium-high heat, then lower the heat and simmer for 10 minutes.

Step 2

Transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and slice them in half lengthwise.

Step 3

Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside.

Step 4

Mash the yolks with a fork, then mix in the mayonnaise, yellow mustard, dill pickle relish, paprika, salt, and black pepper until smooth. Transfer the yolk mixture to a piping bag or spoon it into a resealable plastic bag with one corner snipped off.

Step 5

Fill each egg white half with the yolk mixture and set them aside.

Step 6

Set up a dredging station with three bowls. Add the flour to the first bowl, beat the 2 eggs for dredging in the second bowl, and place the panko breadcrumbs in the third bowl.

Step 7

Gently coat each filled egg half in flour, dip it in the beaten egg, and then roll it in the panko breadcrumbs to fully coat.

Step 8

Heat the vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Fry the coated egg halves in batches until golden brown, about 1–2 minutes per batch.

Step 9

Use a slotted spoon to transfer the fried eggs to a paper towel-lined plate to drain any excess oil.

Step 10

Garnish with chopped fresh parsley, if desired, and serve immediately.

Nutrition Facts

Serving size	1019.1 grams (1019.1g)

Amount per serving	% Daily Value*
Calories	4898

Total Fat 493.90g	633%
Saturated Fat 74.90g	375%
Polyunsaturated Fat 268.80g
Cholesterol 1531mg	510%
Sodium 2281mg	99%
Total Carbohydrate 103.00g	37%
Dietary Fiber 4.20g	15%
Total Sugars 5.20g
Protein 61.80g	124%

Vitamin D 320IU	1600%
Calcium 254mg	20%
Iron 13mg	74%
Potassium 651mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 87.1%

Protein: 4.8%

Carbs: 8.1%