Deep fried deviled eggs take the classic holiday and party appetizer and give it a zesty makeover. Traditional deviled eggs are coated in a spicy breading and deep fried until golden and crispy.
When I’m planning my holiday recipes, I always have deviled eggs on the menu. Rich, creamy, and loaded with classic flavor, they’re part and parcel of the holidays, if you ask me.
You know me, though. I can’t stop experimenting. So, I also love serving deviled eggs with a tuna twist and deviled egg macaroni salad for the holidays or any party year-round.
These deep fried deviled eggs are another great twist on that classic flavor. I take regular deviled eggs and coat them in a seasoned, spicy breading before deep frying them. They’re delicious!
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Why You’ll Love This Recipe
- Basic Ingredients: Both the deviled eggs and the coating are made with basic kitchen staples.
- Easy: This is just a deviled egg recipe with a few extra steps. Anyone can make it.
- So Much Flavor: The creamy, tangy deviled eggs and their seasoned, spicy coating create an appetizer with a huge kick of flavor.
- Versatile: These are perfect for the holiday season, gameday parties, potlucks, or any gathering.
Key Ingredients
You’ll find a complete list of ingredients and their exact amounts in the recipe card at the end of the post.
- Mayo and Mustard: Mayo and mustard give the yolk mixture its rich, creamy texture and tang.
- Seasonings: A blend of Cajun seasoning, paprika, and a splash of Worcestershire sauce gives the filling a big, bold flavor.
- Panko: Panko breadcrumbs create a super-crispy coating for the deviled eggs.
- Seasonings and Hot Sauce: Cajun seasoning, garlic powder, paprika, red pepper flakes, and a little hot sauce give the coating a zesty, spicy flavor.
Variations
- Plain: These deviled eggs are a great take on the classic, even without the coating.
- Mild: Omit the red pepper flakes and hot sauce for a mild version.
- Add Bacon: Crumbled bacon adds a smoky flavor to the yolk mixture that’s perfect with the other flavors in the recipe.
- A Sweeter Twist: Use Miracle Whip in place of mayo for a sweeter flavor.
- Duck Eggs: Try using duck eggs for this recipe if they’re available in your area. They are larger than chicken eggs and have a richer, eggier flavor that works well in recipes like this.
How to Make Deep Fried Deviled Eggs
- Boil, cool, and peel the eggs. Then, cut them in half lengthwise and remove the yolks.
- Mix the yolk and filling ingredients until smooth. Chill while you make the rest of the recipe.
- Set up a dredging station with a shallow bowl of flour, a bowl of the buttermilk mixture, and a bowl of the seasoned panko.
- Dip the egg whites in the flour, the buttermilk mixture, and the panko breading.
- Deep fry 6 to 8 eggs in hot oil until golden and crispy, transferring them to a plate lined with paper towels as you go.
- Pipe or spoon the filling into the center of each deep fried egg white. Enjoy!
Expert Tips
- Peel the eggs as soon as you can safely handle them. Warm eggs are much easier to peel.
- Blot your egg whites with paper towels before dipping them in the coatings to ensure everything sticks properly.
- Give your whites a gentle shake between each dredge for the perfect coating.
- Fry your egg whites in small batches to keep the oil nice and hot, for a perfect, crispy coating.
Deep Fried Deviled Eggs FAQs
Be sure your oil is fully preheated before frying the eggs. Then, work in small batches to keep the oil hot. This ensures the outside coating immediately crisps, creating a barrier to the oil. This gives you a crispy exterior rather than a soggy one.
These deviled eggs will last for up to 4 days in the refrigerator in an airtight container. I recommend storing the filling separate from the fried egg whites for easy reheating.
First, store the fried egg whites separately from the filling. To reheat the eggs, bake them at 400°F until heated through and crispy again. Then, spoon the filling onto them.
More Easy Holiday Appetizers
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Deep Fried Deviled Eggs
Ingredients
Deviled Egg Mixture
- 12 large eggs
- ½ cup mayo, might need a bit more
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon black pepper
- ½ teaspoon paprika
Crispy Coating
- 1 cup all purpose flour
- 1 large egg
- ½ cup buttermilk
- 2 tablespoons hot sauce
- 1 ½ cups panko breadcrumbs, crushed
- 2 teaspoons Slap Ya Mama seasoning
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1-2 cups vegetable oil, for frying
Instructions
Deviled Egg Mixture
- In a large pot filled with water, add eggs and bring to a boil over medium high heat.
- Once eggs start to boil, boil for 9 minutes. Let the eggs sit in the hot water for an additional 4-5 minutes.
- Drain, and let eggs cool.
- Peel and cut each egg in half lengthwise removing the yolks and placing them in a medium bowl.
- Mash the egg yolks with a fork. Add the mayo, mustard, and the remaining deviled egg mixture ingredients.
- Place egg mixture in the fridge while deep frying the egg whites.
Crispy Coating
- Set up a dredging station with 3 shallow containers.
- In the first container, add flour.
- The second container, add buttermilk, egg, and hot sauce. Whisk together.
- In the third container add breadcrumbs and all the seasonings for the crispy coating.
- Heat oil over medium high heat.
- Dry egg whites with a paper towel, then dip each one into the flour, then into the egg mixture, and then into the breadcrumb mixture.
- Place about 6-8 coated egg whites into the hot oil and deep fry until golden on all sides.
- Remove with a slotted spoon and place on a prepared baking sheet with a wire rack.
- Make sure to work in batches so the oil keeps the perfect temperature.
- Once all the egg whites are deep fried, pipe the filling, or spoon, onto each egg.
Notes
- Peel the eggs as soon as you can safely handle them. Warm eggs are much easier to peel.
- Blot your egg whites with paper towels before dipping them in the coatings to ensure everything sticks properly.
- Give your whites a gentle shake between each dredge for the perfect coating.
- Fry your egg whites in small batches to keep the oil nice and hot, for a perfect, crispy coating.
Nutrition
Made them today and they came out great. The coating stayed crunchy and the filling was super smooth.
I LOVE deviled eggs but I never had deep fried deviled eggs until this post! These are delicious and will instantly disappear on your appetizer board. Everyone loved them!
These are the classic example of frying making everything better. I loved these.
These are amazing! They’re going to be my new go-to holiday appetizer.
Oh wow. I’ll never look at deviled eggs the same way again! Om nom nom.
Amazing! This is further proof that frying anything makes it better.