Deep-Fried Deviled Eggs

Deviled eggs are often the first platter to be emptied at a party or pot-luck. These deep-fried deviled eggs from Stephanie Ganz add crunch to the creamy to transport fans to culinary heaven.

Deviled eggs are the perfect party food. Set a platter of them on a buffet, and you can safely assume they’ll be gone in minutes — such is the appeal of a good deviled egg. But if I had one small quibble to make with the traditional recipe, it would be this: Deviled eggs could use a little crunch.

Enter: deep-fried deviled eggs. They’ve got the same tangy, velvety filling we know and love, but in the upgrade of all upgrades, they also boast a crispy, golden-brown, panko-coated fried egg white that gives them that much-needed extra crunch. The only danger with these deviled eggs is that once you’ve made them this way, you might not be able to go back to the classic ever again.

Why you’ll love it

• Crispy fried egg whites add texture. A coating of panko breadcrumbs adds a little bit of crunch to traditional deviled eggs for the perfect textural element.
• This fun twist on the classic is a showstopper. Your guests will be so impressed with this upgrade — it’ll set your deviled eggs apart from the rest.

Key ingredients in fried deviled eggs

• Eggs: Use older eggs for an easier time peeling them.
• Mayonnaise: Adds volume and creaminess to the filling.
• Dijon mustard: Gives the filling a nice tanginess.
• Panko breadcrumbs: Combined with all-purpose flour and egg, panko creates a crispy crust for the fried egg whites.
• Vegetable oil: A neutral oil is perfect for frying the egg whites without adding any competing flavors.

Helpful swaps

• Gluten-free all-purpose flour and gluten-free panko may be substituted for all-purpose flour and panko breadcrumbs.
• Swap the Dijon mustard for whole grain or spicy mustard.
• Add sweet pickle relish to the filling for a Southern spin.
• Add chopped bacon or crispy fried onions as a garnish.
• Top with caviar for an extra-luxe touch.

Storage and make-ahead tips

• The eggs can be hard-boiled, peeled up to one day ahead, and refrigerated in an airtight container.
• You can also make the filling up to one day ahead, but refrigerate in a piping bag or in an airtight container with plastic wrap pressed onto the surface. Refrigerate the whites in a separate airtight container. Let the filling sit at room temperature for at least 30 minutes before assembly. Fry and fill the egg white shells when ready to serve.

What to serve with deep-fried deviled eggs

• Pimento Cheese
• Easy Ham and Cheese Sliders
• Pigs in a Blanket
• Baked Pepper Jelly Cream Cheese Dip
• Texas-Style Quick Pickles

Deep-Fried Deviled Eggs

Makes 12, serves 6

Ingredients:

• 8 large eggs, divided
• 1/4 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon apple cider vinegar
• 3/4 teaspoon kosher salt, divided, plus more as needed
• 1 1/2 cups vegetable or peanut oil, for frying
• 3/4 cup all-purpose flour
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon finely chopped fresh chives (optional)
• Paprika, for sprinkling (optional)

Directions:

1. Place six of the large eggs in a medium saucepan and add enough cold water to cover the eggs by about 1 inch. Bring to a boil over high heat. Remove the saucepan from the heat. Cover and let sit for 10 minutes. Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water.
2. When the eggs are ready, remove them from the hot water. Tap each egg against the counter to crack the shell in a few places. Transfer to the ice water bath and let sit until cool, at least 2 minutes.
3. Remove the eggs from the water and peel. Halve the eggs lengthwise. Carefully remove the yolks and transfer to a small bowl. Place the egg whites in a single layer on a large plate or baking sheet.
4. Use a fork to mash the yolks as finely as possible. Stir in 1/4 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon apple cider vinegar, and 1/4 teaspoon of the kosher salt. Taste and season with black pepper and more kosher salt as needed.
5. Transfer the filling to a small plastic bag or piping bag (fit first with a 1/2-inch round or star tip if desired). If using a plastic bag, snip off one bottom corner.
6. Heat 1 1/2 cups vegetable oil in a 10-inch heavy-bottomed, high-sided skillet over medium-high heat until 350 F.
7. Meanwhile, stir 3/4 cup all-purpose flour, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a wide, shallow bowl with a fork. Beat the remaining two large eggs in a second wide, shallow bowl with the fork. Stir 1 cup panko breadcrumbs and 1/4 cup grated Parmesan cheese together in a third bowl.
8. Working with a few egg whites at a time, dredge in the flour mixture until evenly coated. Then, working with one piece at a time, shake off the excess flour and dredge in the eggs, then the panko mixture, gently pressing the breadcrumbs into the egg white so they stick. Return to the plate.
9. Fry four pieces at a time: Add the breaded egg whites to the hot oil and fry, flipping them halfway through, until browned and crisp all over, 1 to 2 minutes total. Use a slotted spoon or spider to transfer them to a paper towel-lined plate cut-side down. Let cool to room temperature, about 5 minutes.
10. Flip the fried egg whites over. Pipe the filling evenly among the fried egg whites (about 1 heaping tablespoon per deviled egg). Garnish with 1 tablespoon finely chopped fresh chives and a sprinkle of paprika if desired. These are best consumed shortly after frying.

Stephanie Ganz is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.

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