Fried Deviled Eggs Recipe
Golden fried egg white, candied bacon, jalapeno & paprika.
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Ingredients
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Eggs & Coating
Deviled Filling
Candied Bacon & Toppings
Method
Eggs & Coating
Hard-cook and cool eggs
Place 6 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit 10 minutes. Transfer eggs to an ice bath and cool 10 minutes. Peel shells and carefully slice each egg in half lengthwise. Reserve yolks for the filling and set whites aside on a tray, keeping halves intact.
Prepare dredging stations
Set up three shallow bowls: one with 3 tbs all-purpose flour seasoned with a pinch of salt and pepper; one with 1 egg yolk whisked with 2 tbs cold water to make an egg wash; and one with 1 cup fine breadcrumbs mixed with 1 tsp smoked paprika, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Keep egg whites on a tray nearby for coating.
Coat the egg white halves
Pat each cooled egg white half dry. Working gently to keep them intact, lightly dredge each half first in flour, shaking off excess; then dip into the egg wash; then press into the seasoned breadcrumbs to evenly coat. Place coated halves on a wire rack for 10 minutes to help the coating adhere.
Fry until golden
In a heavy skillet or a wide, deep saucepan, pour 2 cups neutral oil and heat over medium-high until it reaches 350°F (175°C) or a small breadcrumb sizzles and browns in ~30 seconds. Fry the coated egg white halves in batches—do not overcrowd—turning once, until golden brown and crisp, about 1 to 1½ minutes per side. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) if desired.
Deviled Filling
Make deviled filling
Place the reserved 6 cooked yolks in a medium bowl and mash them with a fork until mostly smooth. Add 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tsp sweet pickle relish, 1 tbs finely chopped fresh chives, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. Mix until creamy and adjust seasoning to taste. If the mixture is too stiff, add up to 1 tsp more mayonnaise or a few drops of vinegar to loosen.
Fill fried white cups
Transfer the deviled filling to a piping bag fitted with a medium round tip (or use a small spoon). Pipe or spoon the filling into each fried egg-white cup, mounding slightly.
Candied Bacon & Toppings
Candy the bacon
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on the sheet. Lay 6 slices of thick-cut bacon on the rack. Sprinkle 2 tbs brown sugar evenly over the bacon slices, pressing lightly so sugar adheres. Bake until the bacon is crisp and the sugar is bubbling and caramelized, about 12–18 minutes depending on thickness. Watch carefully to avoid burning. Transfer to a sheet of parchment and let cool, then chop into 1/4–1/2-inch pieces.