Deep Fried Deviled Eggs
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. take the classic holiday and party appetizer and give it a zesty makeover.
Servings: 24 Deviled Eggs
Calories: 146kcal
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
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.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 146kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 91mg | Sodium: 142mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg