Description
Fried Deviled Eggs are a delightful treat featuring crispy fried egg whites filled with a creamy yolk mixture. This simple recipe offers a tempting flavor and is ideal for gatherings or as a quick snack. Enjoy the fun twist on a classic favorite!
Ingredients
Scale
- 6 large eggs
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ½ cup panko breadcrumbs
- ½ cup plain regular breadcrumbs
- Vegetable oil, for frying
- 3 Tablespoons mayonnaise
- 1 teaspoon fresh dill, finely chopped
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- Paprika, for garnish
- Extra fresh dill, for garnish
Instructions
- Place the 6 large eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes. Remove and transfer to an ice bath to cool completely.
- Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks into a mixing bowl and set the egg whites aside.
- Mash the yolks with a fork until smooth. Mix in mayonnaise, fresh dill, Dijon mustard, salt, and white pepper until creamy. Cover and refrigerate the filling while preparing the fried egg whites.
- Set up a breading station with three shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with a mixture of panko and regular breadcrumbs.
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
- Dredge each egg white half in flour, dip in beaten eggs, and then coat in the breadcrumb mixture, pressing gently for an even coating.
- Fry the breaded egg whites in batches, turning occasionally, until golden brown and crispy, about 1-2 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Once the egg whites have cooled slightly, pipe or spoon the yolk filling into each fried egg white half.
- Garnish with paprika and extra fresh dill. Serve immediately and enjoy!
Notes
For extra crunch, consider adding some crushed nuts to the breadcrumb mixture.
Adjust the seasoning according to taste; add more spices for a bolder flavor.
These can be made ahead of time and fried just before serving for best results.
Nutrition
- Serving Size: 1 egg half
- Calories: 140
- Sugar: 1g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg