Deep Fried Deviled Eggs

Why Are They Called Deviled Eggs?

Don’t worry; there’s nothing sinister about these delicious treats. When referring to food, deviled refers to a spicy or highly seasoned dish. You can take a favorite recipe and devil it by adding hot sauce or cayenne and mustard. Of course, frying makes everything better, so deep-fried deviled eggs are a level up.

Ingredients You’ll Need

• Eggs – Our star player, large eggs, are hardboiled and peeled to form the base.
• Breading – Dredging the eggs in flour, an egg wash, and breadcrumbs provides an unexpected crunch and golden exterior. Creole seasoning kicks things up a notch.
• Filling – Mayonnaise, pickle relish, Dijon mustard, hot sauce, garlic powder, smoked paprika, salt, and pepper ramp up the filling for my favorite deviled egg recipes.

How to Deep Fry Deviled Eggs

1. Boil Eggs – Put eggs in a medium-sized saucepan and cover with cold water. Bring the water to a boil over medium-high, then cover the pot and turn off the heat as soon as it boils. Let the pot sit for 10-12 minutes. Don’t lift the lid once covered until it’s time to remove the eggs.
2. Peel Eggs – Drain, rinse eggs under cold water, and peel. Cut the boiled eggs in half lengthwise and scoop out the yolks. Transfer them into a medium-sized mixing bowl, and set the egg whites aside.
3. Filling – Mash egg yolks with a fork until crumbly, then add the mayonnaise, relish, mustard, hot sauce, garlic powder, and paprika. Continue mashing and mixing until it’s smooth and creamy—season with salt and pepper. Cover the egg yolk filling with plastic wrap and chill it in the refrigerator while frying the egg whites.

4. Heat Oil for deep-frying in a medium-sized pan over medium heat. 
5. Breading – Measure the flour into a shallow bowl. Beat the egg for the wash in a second shallow bowl. In the third bowl, add the breadcrumbs, Creole seasoning, and salt, and mix thoroughly.
6. Dredge each egg white half in the flour, then dip it into the egg wash, letting the excess drip off. Coat with the breadcrumbs, gently shaking off excess.
7. Fry – Working in batches of 4-6 halves, gently drop breaded egg whites into the hot oil and fry until a beautiful golden brown (2-3 minutes). Remove and drain on a paper-towel-lined plate.
8. Assemble – Take the egg yolk mixture from the refrigerator and transfer it to a piping bag or plastic sandwich zipper bag. If using a sandwich bag, snip off a corner with scissors to make a small hole and pipe the yolk mixture into the fried egg whites. Garnish with chives and paprika, and enjoy.

Recipe Tips

• Add crumbled bacon, chopped fresh chives, or fresh dill to the yolk mixture to make this treat even more impressive.
• Letting the eggs come to room temperature before boiling them makes peeling easier. Another tip is to crack the hardboiled eggs on the side of a pot and then let them sit in cold water until cool. That should allow you to remove the shells quickly.
• Consider cooling the egg whites on a wire rack after frying to keep the coating nice and crispy.
• Air-fried deviled eggs are also great and much better for us. Bread and lightly coat the egg whites, spritz them with cooking oil, and arrange them in the air fryer basket. Cook the eggs in the air fryer at 400℉ (205℃) for about six minutes, turning them over halfway through.

Make-Ahead and Storage

Fried deviled eggs are super tasty when served fresh, either warm or at room temperature. Dial up the decadence by serving them with homemade BBQ sauce or Buffalo sauce.

You can boil the eggs ahead and keep them in the unpeeled refrigerator for up to a week. Peeled hardboiled eggs will keep for 3-4 days. You can also make the filling 1-2 days ahead, then fry the egg whites and assemble right before serving.

Most experts don’t recommend freezing hardboiled eggs since they become rubbery in the freezer. However, you can keep leftover fried deviled eggs in the refrigerator for up to 4 days. Allow them to come to room temperature and enjoy!

More Spicy Deviled Recipes to Try

• Southern Deviled Eggs
• Deviled Ham
• Hot Crab Dip (just add more hot sauce)
• Deviled Egg Potato Salad