Recipe Background
How are we only just learning about this now? This is the best idea ever for an appetizer! Fried Deviled Eggs! Everyone loves deviled eggs (who can say no to that creamy, tangy, beautifully seasoned egg yolk filling?!). But now, you take the egg white base and coat it in crunchy breadcrumbs and sharp parmesan and deep fry it? That's just fabulous! Fried Deviled Eggs! The tastiest new trend in the making!
How are we only just learning about this now? This is the best idea ever for an appetizer! Fried Deviled Eggs! Everyone loves deviled eggs (who can say no to that creamy, tangy, beautifully seasoned egg yolk filling?!). But now, you take the egg white base and coat it in crunchy breadcrumbs and sharp parmesan and deep fry it? That's just fabulous! Fried Deviled Eggs! The tastiest new trend in the making!
Ingredients
- 6 hard-boiled eggs peeled and halved, whites and yolks separated
- 2 tablespoons mayonnaise
- 2 tablespoons fresh dill chopped, plus more, to taste, for garnish
- 1 teaspoon apple cider vinegar
- 1 teaspoon whole-grain Dijon mustard
- 3/4 teaspoon kosher salt divided
- 1/4 teaspoon freshly ground pepper divided
- hot sauce to taste
- vegetable oil to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup Japanese-style panko breadcrumbs
- 1/4 cup fresh parmesan cheese grated
- ground cayenne pepper to taste
- paprika to taste, for garnish
Directions
- In a small mixing bowl, add the hard-boiled egg yolks, the mayonnaise, 2 tablespoons of the fresh dill, the apple cider vinegar, the Dijon mustard, 1/2 teaspoon of the salt, 1/8 teaspoon of the pepper, and the hot sauce and use a fork to mix and mash until completey combined.
- Place the egg yolk mixture into a piping bag.
- In a Dutch oven or heavy-bottomed pot, add enough of the oil to achieve a depth of 1 1/2 inches and heat until it reaches between 350-360 degrees F.
- In a small bowl, add the flour.
- In a separate bowl, add the eggs and beat together until combined.
- In another separate bowl, add the panko, the parmesan, the remaining salt, the remaining pepper, and the cayenne and whisk to combine.
- Dredge each of the hard-boiled egg white halves in the flour, gently shaking off the excess, then dip them in the beaten eggs.
- Lift the egg white halves from the beaten eggs, allowing the excess liquid to drip off, then dredge them in the panko mixture.
- Transfer the coated egg white halves to a plate and repeat the dredging process with the remaining egg white halves.
- Working in small batches, place the prepared egg white halves in the preheated oil and fry until golden-brown, about 2-3 minutes.
- Transfer the fried egg white halves to a paper-towel-lined plate to cool.
- Pipe the egg yolk mixture evenly into the middle of each of the fried egg white halves.
- Serve garnished with the extra dill and the paprika.
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