Deep Fried Deviled Eggs

If you’ve been following The Tastebud for a while, you might be familiar with my recipe for Deep Fried Deviled Egg and there’s a very good reason they went viral. They turn the classic potluck deviled egg into a crunchy, golden, creamy appetizer that tastes as good as it looks. Think: deviled eggs meet fried chicken coating—seasoned flour, crispy panko, and a silky, tangy yolk filling that always steals the show.

These are the definition of a crowd-pleasing party appetizer: fast to fry, easy to prep ahead, and guaranteed to disappear the second they hit the table. Let’s get into it.

Ingredients

Eggs:
8 hard-boiled eggs, halved and yolks removed

Filling:
1/4 cup mayo
1 tbsp Dijon mustard
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp annatto powder or paprika
1/2 tsp garlic powder

Breading:
1/2 cup flour
2 eggs, beaten
1 cup panko
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp annatto powder or paprika
1/4 tsp garlic powder

Frying:
1 1/2 cups vegetable oil

Garnish:
Chives, chopped pickles, paprika

1. Boil eggs for 10 minutes, chill in an ice bath for 10–15 minutes, peel, slice, and separate the yolks.

2. Mash yolks with mayo, Dijon, pepper, salt, annatto or paprika, and garlic powder; transfer to a piping bag and chill.

3. Set up bowls of seasoned flour, beaten eggs, and panko, then dredge each egg white in flour, egg, and breadcrumbs.

4. Fry the coated egg whites in medium-heat oil for 1–2 minutes until golden, then drain on paper towels.

5. Pipe the chilled yolk mixture into the fried egg whites and garnish with chives, pickles, and paprika.

One of my most popular recipes of all time