The best fried deviled eggs begin with a dredge in a panko breadcrumb coating and end with a dip in hot oil until they’re golden and crisp!
Why this recipe works
I bet you didn’t think deviled eggs could get any better, right? Well, let me introduce you to these crispy, crunchy fried deviled eggs. You still get that soft egg white shell with a creamy whipped yolk filling, the only difference is that they’re dredged in panko breadcrumbs and deep fried until golden and crisp. It adds an extra element of texture you didn’t know you were missing.
We host a lot of football parties as soon as the season kicks off. Antoine is known in our friend circle for putting something new out each time we host, with these fried deviled eggs being the latest to grace the snack table. We have friends who don’t eat pork, so some eggs didn’t get bacon crumbles, but the beauty behind these puppies is that you have the option to top them however you want, whether that’s with sliced olives, bacon crumbles, paprika, or as-is in all their glory.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
EGGS – We have a few great tips on our classic deviled eggs recipe, such as how to peel your boiled eggs and the best way to cook them. 6 eggs will yield a dozen deviled eggs, as they’re sliced in half. I like to make a couple extra just in case there’s a casualty. I highly recommend using an egg cooker. It makes peeling them much easier.
MAYO – I use regular, full-fat mayonnaise, but low-fat or light mayonnaise works too.
MUSTARD – Dijon mustard is my favorite choice for these, though some people like the sharpness of yellow mustard instead.
OIL – Make sure the temperature is high enough, otherwise you will oil-log your food. Be sure your oil temperature is at least 335 F, use a food thermometer to check it. When the temp is high enough, the hot oil will work quickly and create a shell around the food, preventing oil from getting in. Also, be sure when you remove cooked food from the oil to place it on a wire rack. We line a baking sheet with paper towels then place a wire rack over the top. This allows ALL sides of the food to drain and not sit in oil.
How to Make Fried Deviled Eggs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat deep fryer to 375 F.
- Slice boiled and peeled eggs in half lengthwise and carefully remove the yolks. Place yolks into a mixing bowl and set the whites aside.
- Smash up the yolks with a fork.
- Add in mayonnaise, dijon mustard, salt, and pepper, and mix together until creamy. Set filling aside.
- To three breading trays, add flour to one, an egg to the second one, and panko bread crumbs and garlic salt to the third. Stir garlic salt and crumbs together.
- Coat one of the egg whites in flour.
- Carefully dip the floured egg white in the egg wash.
- Lastly, turn the egg white in the bread crumb mixture to coat.
- Place enough breaded eggs into the fryer basket so that they are not touching each other. Carefully lower the basket into the fryer. Cook for 2 minutes.
- When done, remove carefully to paper towels to drain.
- Pipe or spoon filling into each fried egg white.
Frequently Asked Questions & Expert Tips
Deep fried deviled eggs are one of those snacks that are best enjoyed right away, but you can store leftovers in an air-tight container kept in the refrigerator for 1-2 days. I would recommend enjoying them chilled and not attempting to reheat them. Do note that the breadcrumb coating won’t be as crisp.
This might sound odd, but really, you get the best of both worlds here. The filling will be cold, or rather, room temperature – while the egg whites are warm due to being fried. Fried deviled eggs are best when served right away so the breadcrumb coating is crisp and warm.
You can cook, peel, and prepare the eggs and filling in advance and store them in the refrigerator up to a day ahead of time. However, I would recommend dredging and frying the eggs just before serving.
Serving Suggestions
Serve your fried deviled eggs just as you would with the classic version. These make an awesome little football party appetizer or pre-dinner Thanksgiving snack. Optionally top with bacon crumbles, sliced olives, chives, or paprika to name a few. Enjoy warm and fresh.
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Fried Deviled Eggs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 6 hard boiled eggs peeled
Filling
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For Frying
- ½ cup all purpose flour
- 1 large egg
- ½ cup panko breadcrumbs
- ½ teaspoon garlic salt
- oil for frying such as vegetable, canola, or peanut oil
Things You’ll Need
Before You Begin
- We have a few great tips on our classic deviled eggs recipe, such as how to peel your boiled eggs and the best way to cook them. I personally like to make a couple of extra eggs in case of casualties.
- I use regular, full-fat mayonnaise, but low-fat or light mayonnaise works too.
- Dijon mustard is my favorite choice for these, though some people like the sharpness of yellow mustard instead.
- Make sure the temperature is high enough, otherwise you will oil-log your food. Be sure your oil temperature is at least 335 F, use a food thermometer to check it. When the temp is high enough, the hot oil will work quickly and create a shell around the food, preventing oil from getting in. Also, be sure when you remove cooked food from the oil to place it on a wire rack. We line a baking sheet with paper towels then place a wire rack over the top. This allows ALL sides of the food to drain and not sit in oil.
Instructions
- Preheat deep fryer to 375 F.
- Slice boiled and peeled eggs in half lengthwise and carefully remove the yolks. Place yolks into a mixing bowl and set the whites aside.
- Smash up the yolks with a fork.
- Add in mayonnaise, dijon mustard, salt, and pepper, and mix together until creamy. Set filling aside.
- To three breading trays, add flour to one, an egg to the second one, and panko bread crumbs and garlic salt to the third. Stir garlic salt and crumbs together.
- Coat one of the egg whites in flour.
- Carefully dip the floured egg white in the egg wash.
- Lastly, turn the egg white in the bread crumb mixture to coat.
- Place enough breaded eggs into the fryer basket so that they are not touching each other. Carefully lower the basket into the fryer. Cook for 2 minutes.
- When done, remove carefully to paper towels to drain.
- Pipe or spoon filling into each fried egg white.
Expert Tips & FAQs
- Deep fried deviled eggs are one of those snacks that are best enjoyed right away, but you can store leftovers in an air-tight container kept in the refrigerator for 1-2 days. I would recommend enjoying them chilled and not attempting to reheat them. Do note that the breadcrumb coating won’t be as crisp.
- You can cook, peel, and prepare the eggs and filling in advance and store them in the refrigerator up to a day ahead of time. However, I would recommend dredging and frying the eggs just before serving.
- Nutrition information contains a retained oil amount of approximately 10%. This can vary depending on the type of oil you use as well as how long foods are fried and at what temperature.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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