Description
These Fried Deviled Eggs are a savory delight with crispy exteriors and creamy fillings. Perfect as appetizers or snacks for any gathering!
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
- In a pot, place the eggs and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to an ice bath to cool.
- Peel the eggs and slice in half lengthwise. Scoop out the yolks and place in a mixing bowl, setting the egg whites aside.
- Mash the yolks until smooth. Combine with mayonnaise, fresh dill, Dijon mustard, salt, and white pepper. Cover and refrigerate the filling.
- Set up a breading station with flour, beaten eggs, and a mixture of panko and regular breadcrumbs in separate shallow bowls.
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
- Dredge egg white halves in flour, dip in beaten eggs, then coat in breadcrumbs.
- Fry the egg whites in batches until golden brown and crispy, about 1-2 minutes per side. Drain on paper towels.
- Pipe or spoon the yolk filling into each fried egg white half.
- Garnish with paprika and extra fresh dill. Serve immediately.
Notes
Use fresh eggs for the best flavor and texture.
Adjust the seasoning in the filling to taste, adding more dill or mustard if desired.
For extra crunch, add spices to the breadcrumb mixture.
Nutrition
- Serving Size: 1 egg half
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg