An iconic appetizer, transformed!
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Did you ever think of deep frying deviled eggs? What a fantastic twist on an old favorite! If we can deep fry ice cream or cheesecake, then what’s to stop us from deep frying a boiled egg to crispy perfection, and then topping it with our favorite version of deviled egg filling?
You’re going to love the satisfying contrast of the crunchy coating with all the creamy goodness of the bright topping. There are so many ways to add your personal favorites to this, or you can customize to surprise a friend with their favorite rendition.
Are Deep-Fried Deviled Eggs Healthy?
OK, so a deep-fried recipe may be subjective, as to its healthiness. But eggs are a good source of protein and vitamin D. The coating is just flour, egg, and panko bread crumbs. Although deep frying is not considered a healthy method of cooking, if you use olive oil, coconut oil, or avocado oil to do the deep-frying, you’re using the healthiest oils possible.
The filling can be made healthier by using Greek yogurt, sour cream or hummus rather than mayonnaise. All of those versions will be lower in fat. Try our recipe for Avocado Deviled Eggs, and simply replace the mayonnaise with one of the options above.
How To Get Perfectly Boiled Eggs That Peel Easily
This should be classified under things I wish I had known earlier! While it’s important to use fresh eggs, eggs are considered fresh for weeks, if refrigerated. If you boil them closer to the end of their ‘shelf life’ then they are going to peel easier. Bringing the eggs to room temperature prior to boiling is a good practice. I’ve also seen a recommendation to turn the carton upside down several hours ahead of time, to center the yolks. A tablespoon of baking soda can be added to the boiling water to help with the peeling process, too.
To rinse or not to rinse? Probably a good idea to rinse the peeled egg under running cold water. Nothing worse than biting into a perfectly boiled egg, only to find a tiny bit of shell fragment remains.
INGREDIENTS
- 12 large eggs, hard-boiled and peeled
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 1/4 cup mayonnaise
- 1 tablespoon dill pickle relish
- 1 tablespoon yellow mustard
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
INSTRUCTIONS
Fry
Prepare and fry hard-boiled egg whites until golden.
Mix
Combine yolks with condiments for filling.
Assemble
Fill fried whites with yolk mixture, and garnish.
Devour!
FAQs & Tips
These are best served fresh and warm. Refrigerate all of the leftovers in sealed containers for up to 5 days. The crumb coating will definitely be soggy at this point. So, to warm up leftovers, reheat the fried eggs in the air fryer until crispy, about 4 minutes at 375° F, then add the topping.
Try chopped parsley, cilantro, chives, or sliced scallions.
It’s possible to make your own vegan ‘boiled eggs’ but it’s also possible, and much easier, to buy vegan eggs. They’re typically made of almonds, cashews, coconut milk, agar, and more.
Serving Suggestions
These are lovely as an appetizer or for a small plate menu. Serve with thinly sliced crunchy celery sticks. If it’s a deviled egg platter or fun board, add salami, prosciutto, provolone or mozzarella cheese, marinated mushrooms or artichoke hearts, assorted olives, or even sardines. Other appetizers or small plate offerings might include Sweet Potato Tater Tots, perhaps some Cottage Fries and maybe these Salt and Vinegar Chicken Wings.
For more deviled egg recipes, take a look at this one for Horseradish Deviled Eggs and this one for Smoked Salmon Deviled Eggs.
Deep-Fried Deviled Eggs
Ingredients
- 12 large eggs hard-boiled and peeled
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 1/4 cup mayonnaise
- 1 tablespoon dill pickle relish
- 1 tablespoon yellow mustard
- Salt to taste
- Black pepper to taste
- Paprika for garnish
Instructions
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Heat oil in a deep fryer or large pot to 350°F.
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Slice the hard-boiled eggs in half lengthwise, remove yolks to a bowl, and set whites aside.
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Dredge egg whites in flour, dip into beaten eggs, and coat with panko breadcrumbs.
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Fry the breaded egg whites in batches until golden brown, about 2-3 minutes, then drain on paper towels.
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Mix egg yolks with mayonnaise, relish, mustard, salt, and pepper until smooth.
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Pipe or spoon the yolk mixture into the fried egg whites and sprinkle with paprika before serving.
Nutrition
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