Crunchy GameDay Fried Deviled Eggs
For the best results, serve these hot, straight out of the pan!
I first had fried deviled eggs years ago on a date night at a restaurant here in Phoenix. The second I spotted them on the appetizer menu, it was an immediate yes. The presentation was a little different from mine, but it was the same idea: a crunchy, panko-coated deviled egg. One bite and I was hooked.
This past weekend, I was creating content for a brand and wanted to make something with premade boiled eggs. You know the ones from the deli section at the grocery store? First of all, I’m a BIG fan of those, haha! I know, I know, you can boil and peel eggs yourself. But honestly, why would I when someone else already has? It’s such a time saver, and I highly recommend it. If you’re a purist, though, go ahead and boil and peel your own.
Crunchy Deviled Eggs
Golden panko parmesan crusted egg whites filled with a tangy, slightly sweet pickle-mustard yolk filling, finished with bacon, cilantro, and paprika.
Ingredients
- 6 hard-boiled eggs, peeled, halved, yolks removed and set aside
- 1/2 cups all-purpose flour
- 2 large eggs, beaten (for breading)
- 1 cups panko breadcrumbs
- 1/2 cups shredded Parmesan cheese
- 2 cups canola oil, for frying
- 1/3 cups mayonnaise
- 2 tablespoons pickle juice
- 2 teaspoons mustard
- 1 tablespoons sugar (up to 2 tbsp for a sweeter filling)
- 1/2 teaspoons salt
- 1/2 teaspoons black pepper
- 1/2 teaspoons paprika, for sprinkling
- 1/3 cups crumbled cooked bacon, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- Make the filling: Mash the reserved yolks from 6 hard-boiled eggs, peeled, halved, yolks removed and set aside with a fork until fine. Stir in ⅓ cups mayonnaise, 2 tablespoons pickle juice, 2 teaspoons mustard, 1 tablespoons sugar (up to 2 tbsp for a sweeter filling), ½ teaspoons salt, and ½ teaspoons black pepper until smooth and creamy. Taste and adjust, adding more sugar if you like it sweeter. Spoon into a piping bag or zip-top bag and refrigerate while you fry.
- Set up the breading station: Place 0.5 cups all-purpose flour in one shallow bowl and 2 large eggs, beaten (for breading) in a second. In a third bowl, mix 1 cups panko breadcrumbs with 0.5 cups shredded Parmesan cheese. Pat the egg white halves dry with a paper towel so the coating sticks.
- Bread the whites: Dredge each egg white half in flour, dip in beaten egg, then press firmly into the panko-Parmesan mixture, coating all sides. Make sure the cavity is not full of crumbs. Set on a plate and chill for 10 minutes to help the coating hold during frying.
- Heat the oil: Heat 2 cups canola oil, for frying in a heavy skillet or small pot (about 1 inch deep) over medium heat to 350°F. If you don't have a thermometer, a panko crumb should sizzle immediately.
- Fry until golden: Fry the whites in small batches, about 1 to 2 minutes 02:00 per side, until deep golden and crisp. Transfer to a paper towel-lined plate or wire rack to drain and cool slightly.
- Fill and garnish: Pipe the chilled filling into the crispy whites. Sprinkle with ½ teaspoons paprika, for sprinkling, then top with ⅓ cups crumbled cooked bacon, for garnish and 2 tablespoons fresh cilantro, chopped, for garnish. Serve right away while the coating is at its crunchiest.