Description
Crispy, golden fried deviled eggs with a flavorful and creamy yolk filling, enhanced by dill pickle relish and Dijon mustard. This irresistible appetizer combines the classic flavors of deviled eggs with a crunchy breaded coating, perfect for parties or a tasty snack.
Ingredients
Scale
For Frying
- Canola oil, for frying
Eggs and Filling
- 6 large hard-boiled eggs
- 3 tablespoons mayonnaise
- 2 teaspoons finely chopped dill pickle relish
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt, divided
Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
Garnish and Serving
- Chopped fresh chives, for garnish
- Paprika, for garnish
- Hot sauce, for serving
Instructions
- Heat the oil: In a heavy pot, heat enough canola oil to reach 360°F (180°C). This temperature is ideal to quickly fry the eggs until golden and crispy.
- Prepare the eggs: Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks. Place yolks in a bowl.
- Make the filling: Mash the egg yolks with mayonnaise, finely chopped dill pickle relish, Dijon mustard, freshly ground black pepper, and 1/2 teaspoon of kosher salt until smooth and creamy. Set this flavorful filling aside.
- Prepare the breading station: In separate shallow dishes, place the flour, beaten eggs, and a mixture of panko bread crumbs combined with grated Parmesan cheese, garlic powder, cayenne pepper, and the remaining 1/4 teaspoon kosher salt.
- Bread the egg whites: Dredge each egg white half first in flour, shake off excess, dip into the beaten eggs, then coat thoroughly with the panko-Parmesan mixture. This ensures a crispy and flavorful crust.
- Fry the egg whites: Carefully place the breaded egg whites in the hot oil in batches to avoid overcrowding. Fry for about 30 seconds or until golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
- Assemble the deviled eggs: Using a piping bag or spoon, fill each fried egg white half with the prepared yolk filling.
- Garnish and serve: Sprinkle chopped fresh chives and a dash of paprika over the filled eggs. Serve immediately with hot sauce for an extra kick.
Notes
- Maintain the oil temperature at 360°F to ensure even frying without soggy coating.
- Use panko bread crumbs for maximum crispiness in the fried coating.
- You can prepare the yolk filling in advance and refrigerate until ready to use.
- Serve these deviled eggs fresh for the best texture and flavor.
- For a milder version, omit the cayenne pepper from the breading mix.
