Deviled eggs are already super comfort food, but then here comes new and improved fried deviled eggs. It’s the best, from the inside and out! The perfectly creamy, spicy egg yolk tops the crispy breaded white for a total win. When I tried these out on my family, the reaction was gratifying, to say the least. The whole plateful disappeared amid mouths full of oohs and ahs (and deviled eggs). Needless to say, fried deviled eggs have been invited to our next picnic.

Recipe Ingredients

Eggs – Large hard-boiled eggs work best for deviling, but you can use what you have. Oh, and save a couple of raw eggs for the breading. Breading – Flour and panko breadcrumbs provide delicate crispiness, and Creole seasoning heats it up. Use what you have if you don’t have panko or need gluten-free breadcrumbs. The texture will change slightly, but not enough to miss out. Filling – Mayo, pickle relish, mustard, garlic, hot sauce, pickle relish, and smoked paprika build up the great deviled flavor in mashed egg yolks.

How to Make Fried Deviled Eggs

Prep the Eggs

Cook and Peel – Place eggs in a medium saucepan, cover with cold water, and then bring to a boil over medium-high heat. Once the water boils, cover the pot and turn off the heat. Let the pot sit for 10-12 minutes without lifting the lid until it is time to remove the eggs. Then drain, rinse them under cold water, and peel them. Prep the Yolks – Halve eggs lengthwise, scoop out the yolks, and transfer into a medium mixing bowl. Set egg whites aside. (Photos 1-2) Mash & Chill – Mash the egg yolks with the back of a fork until crumbly, then add mayonnaise, relish, mustard, hot sauce, garlic powder, and paprika, and continue mashing and mixing until they’re smooth and creamy. Season with salt and pepper, then cover the bowl with plastic and place in the refrigerator while frying the egg whites. (Photo 3) Prep – Heat cooking oil for deep-frying in a medium-size pan over medium heat. Breading – Get three shallow bowls ready. Place flour in the first, raw eggs in the second, and then add breadcrumbs, Creole seasoning, and salt to the third bowl. Whisk the eggs and stir the breadcrumb mixture until thoroughly combined. (Photo 4)

Assembly

Coat – Dredge each egg white half in flour, dip in beaten egg (letting excess drip off), and then dredge in breadcrumbs (gently shaking off the excess). (Photos 5-7) Deep Fry – Working in batches of 4-6 halves (depending on the size of the frying pan), gently drop breaded egg whites into the oil and fry until golden brown, 2-3 minutes. Remove and drain on a paper-towel-lined plate. (Photos 8-9) Final Stretch – Remove the egg yolk filling from the refrigerator, and transfer it to a piping bag or a plastic sandwich bag with one corner snipped off with scissors to make a small hole. Pipe the yolk mixture into the fried egg white cavity, garnish with chives and paprika, and serve. (Photo 10)

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

For the best fried deviled eggs made ahead, unpeeled eggs stay fresh in the refrigerator for a week, peeled eggs for 3-4 days, the filling for two days, and assembled deviled eggs for 24 hours. 

Serving and Storage Instructions

Fried deviled eggs are best fresh. You can store leftovers in the refrigerator for 3-4 days. They’re good at room temperature, so reheating them is unnecessary.

What to Serve With Deep-Fried Deviled Eggs

Since deviled eggs are typically an appetizer or potluck specialty, here are some great friends to go with them.

More Soul-Satisfying Egg Recipes to Try

Conclusion

So try something new, like frying classic deviled eggs for a delicious appetizer. Would you like more comfort food recipes? Visit me on YouTube for more great ideas!

Watch How to Make It

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