Description

Fried Deviled Eggs offer a delightful twist on a classic. With crispy exteriors and creamy interiors, this dish is a perfect appetizer for gatherings and an easy choice for delicious meals at any occasion.

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

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Instructions

Place the eggs in a pot, cover with cold water, and bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes.
Transfer the eggs to an ice bath to cool completely.
Peel and slice the cooled eggs in half lengthwise; scoop out the yolks and place them in a bowl, setting the egg whites aside.
Mash the yolks with a fork and mix in mayonnaise, fresh dill, Dijon mustard, salt, and white pepper until smooth. Refrigerate while preparing the egg whites.
Set up a breading station with flour, beaten eggs, and a mix of panko and regular breadcrumbs in three separate bowls.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
Dredge each egg white half in flour, dip in beaten eggs, then coat in breadcrumbs. Press gently for an even coating.
Fry the breaded egg whites in batches for 1-2 minutes per side until golden and crispy, then drain on a paper towel-lined plate.
Pipe or spoon the yolk mixture into the fried egg whites. Garnish with paprika and extra dill before serving.

Notes

For extra flavor, adjust the seasoning to taste when mixing the yolk filling.
Ensure the oil is at the right temperature before frying for the crispiest results.
These can be prepped ahead of time and assembled just before serving.

Nutrition

Serving Size: 1 egg half
Calories: 150
Sugar: 0g
Sodium: 200mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0g
Protein: 6g
Cholesterol: 60mg