Fried Deviled Eggs
Fried Deviled Eggs
Ingredients
For the Hard-Boiled Eggs
- 6 large brown eggs
For the Yolk Filling
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1 teaspoon distilled vinegar
- 1 tablespoon sweet relish
- 1/2 cup Hellmann's Real Mayonnaise
For the Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten for egg wash
- 1 cup breadcrumbs, Panko recommended for extra crispiness
For Frying
- 4 cups cooking oil, for deep frying, such as vegetable or canola oil
For Garnish
- paprika, as needed, for dusting
- 2 tablespoons fresh parsley or dill, chopped, as needed
Instructions
- 1
Place the 6 large brown eggs in a single layer in a medium saucepan. Cover the eggs with cold water by 1 inch. Bring the water to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 12 minutes.
⏱️ 15 min
- 2
While the eggs are resting, prepare an ice bath by filling a large bowl with ice and cold water. After 12 minutes, transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool completely for at least 5 minutes. Once cool, carefully peel the eggs under cold running water or using a spoon technique for easier peeling.
⏱️ 10 min
- 3
Slice each peeled hard-boiled egg in half lengthwise. Carefully scoop out the yolks into a medium mixing bowl and set the egg white halves aside on a plate. Mash the yolks thoroughly with a fork or spatula until smooth.
⏱️ 5 min
- 4
To the mashed yolks, add the cayenne pepper, onion powder, garlic powder, salt, granulated sugar, freshly ground black pepper, Dijon mustard, distilled vinegar, sweet relish, and Hellmann's Real Mayonnaise. Mix all ingredients thoroughly with a spatula until the filling is smooth, creamy, and well combined.
⏱️ 5 min
- 5
Transfer the yolk filling into a piping bag fitted with a star tip (or a large Ziploc bag with one corner snipped off). Set aside.
⏱️ 2 min
- 6
Set up a breading station: Place the all-purpose flour in a shallow dish, the 2 beaten large eggs in a second shallow dish, and the breadcrumbs in a third shallow dish. Take each hollowed-out egg white half and dredge it first in the flour, shaking off any excess. Then dip it into the egg wash, allowing any excess to drip off. Finally, coat it generously in the breadcrumbs, pressing gently to ensure full coverage. Place the breaded egg whites on a clean plate.
⏱️ 8 min
- 7
In a deep pot or Dutch oven, heat the 4 cups of cooking oil to 350°F. Use a kitchen thermometer to monitor the temperature. Carefully place the breaded egg white halves into the hot oil, working in batches to avoid overcrowding. Fry for 1 to 2 minutes per batch, or until golden brown and crispy. Remove the fried egg whites with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 8
Once all the fried egg white cups are ready, pipe the prepared yolk filling into each cup. Garnish by dusting with paprika and sprinkling with fresh chopped parsley or dill.
⏱️ 5 min
- 9
Arrange the Fried Deviled Eggs on a serving platter and serve immediately while still warm, or at room temperature.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Deviled Eggs
Ingredients
For the Hard-Boiled Eggs
- 6 large brown eggs
For the Yolk Filling
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1 teaspoon distilled vinegar
- 1 tablespoon sweet relish
- 1/2 cup Hellmann's Real Mayonnaise
For the Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten for egg wash
- 1 cup breadcrumbs, Panko recommended for extra crispiness
For Frying
- 4 cups cooking oil, for deep frying, such as vegetable or canola oil
For Garnish
- paprika, as needed, for dusting
- 2 tablespoons fresh parsley or dill, chopped, as needed
Instructions
- 1
Place the 6 large brown eggs in a single layer in a medium saucepan. Cover the eggs with cold water by 1 inch. Bring the water to a rolling boil over high heat, then immediately remove from heat, cover, and let stand for 12 minutes.
⏱️ 15 min - 2
While the eggs are resting, prepare an ice bath by filling a large bowl with ice and cold water. After 12 minutes, transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool completely for at least 5 minutes. Once cool, carefully peel the eggs under cold running water or using a spoon technique for easier peeling.
⏱️ 10 min - 3
Slice each peeled hard-boiled egg in half lengthwise. Carefully scoop out the yolks into a medium mixing bowl and set the egg white halves aside on a plate. Mash the yolks thoroughly with a fork or spatula until smooth.
⏱️ 5 min - 4
To the mashed yolks, add the cayenne pepper, onion powder, garlic powder, salt, granulated sugar, freshly ground black pepper, Dijon mustard, distilled vinegar, sweet relish, and Hellmann's Real Mayonnaise. Mix all ingredients thoroughly with a spatula until the filling is smooth, creamy, and well combined.
⏱️ 5 min - 5
Transfer the yolk filling into a piping bag fitted with a star tip (or a large Ziploc bag with one corner snipped off). Set aside.
⏱️ 2 min - 6
Set up a breading station: Place the all-purpose flour in a shallow dish, the 2 beaten large eggs in a second shallow dish, and the breadcrumbs in a third shallow dish. Take each hollowed-out egg white half and dredge it first in the flour, shaking off any excess. Then dip it into the egg wash, allowing any excess to drip off. Finally, coat it generously in the breadcrumbs, pressing gently to ensure full coverage. Place the breaded egg whites on a clean plate.
⏱️ 8 min - 7
In a deep pot or Dutch oven, heat the 4 cups of cooking oil to 350°F. Use a kitchen thermometer to monitor the temperature. Carefully place the breaded egg white halves into the hot oil, working in batches to avoid overcrowding. Fry for 1 to 2 minutes per batch, or until golden brown and crispy. Remove the fried egg whites with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 8
Once all the fried egg white cups are ready, pipe the prepared yolk filling into each cup. Garnish by dusting with paprika and sprinkling with fresh chopped parsley or dill.
⏱️ 5 min - 9
Arrange the Fried Deviled Eggs on a serving platter and serve immediately while still warm, or at room temperature.
⏱️ 1 min