Fried Deviled Eggs

Servings: servings (12 halves total)

Calories: 251cal

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.

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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.

Course: Appetizer, Snack

Cuisine: American

Prep Time20

Cook Time2

Total Time22