“I’m a huge deviled egg fan, and I never thought they were missing anything until I tried them CRISPY.”
Prep Time::25 mins
Cook Time::5 mins
Total Time::30 mins
Servings::6
Yield::12 deviled eggs
Ingredients
canola oil, for frying
6 large hard boiled eggs
3 tablespoons mayonnaise (such as Duke’s)
2 teaspoons finely chopped dill pickle relish
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt, divided
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko (Japanese-style bread crumbs)
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
chopped fresh chives and paprika
hot sauce, for serving
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Heat 1 1/2 inches of oil in a large Dutch oven or heavy-bottomed pot to 360 degrees F (180 degrees C) over medium-high.
While oil is heating, cut hard-cooked eggs in half lengthwise, carefully remove yolks, and place in a small bowl. Using a fork, mash together yolks, mayonnaise, relish, Dijon, black pepper, and 1/2 teaspoon of the salt until smooth and combined. Transfer to a piping bag or zip-top plastic bag. Set aside until ready to use.
Dotdash Meredith Food Studios
Place flour in a small bowl. In another bowl, place beaten eggs. In a third bowl, mix together panko bread crumbs, Parmesan cheese, garlic powder, cayenne, and remaining 1/4 teaspoon salt. Dredge each egg white half in flour, gently shaking to remove excess flour before dipping it in the beaten eggs. Lift egg white half from beaten egg and allow it to drip until excess liquid has fallen off. Finally, dredge in panko bread crumb mixture. Set aside on a clean plate.
Dotdash Meredith Food Studios
Working in 2 batches, fry coated egg whites in hot oil until golden brown, about 30 seconds to 1 minute, adjusting heat as needed to maintain at least 360 degrees F (180 degrees C). Transfer to a paper towel-lined plate.
Dotdash Meredith Food Studios
Pipe egg yolk mixture evenly (about 1 tablespoon each) into center divet in fried eggs. Garnish with chives and paprika. Serve warm with hot sauce.
Dotdash Meredith Food Studios