Fried Deviled Eggs Recipe
Deviled eggs deep fried and topped with crispy bacon and onions.
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Ingredients
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Eggs & Filling
Breading & Frying
Toppings & Garnish
Method
Eggs & Filling
- 1
Hard boil eggs
Place 12 large eggs in a single layer in a pot and cover with cold water by 1 inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, remove from heat, and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes to stop cooking. Peel eggs and halve lengthwise. Gently remove yolks to a bowl and set whites aside on a tray.
- 2
Make deviled filling
Mash the yolks with a fork until smooth. Add 6 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp yellow mustard, 1 tsp apple cider vinegar, 1 tsp salt, 1 tsp black pepper and 1 tsp hot sauce (if using). Mix until creamy and taste-adjust seasoning. Transfer the filling to a piping bag or a zip-top bag with the corner snipped for neat filling later. Chill briefly if mixture is warm.
Breading & Frying
- 3
Prepare breads and dredging station
In a shallow bowl combine 1 cup all-purpose flour and 1 tsp salt and 1 tsp black pepper. In a second bowl whisk 2 eggs with 3 tbs milk. In a third shallow bowl combine 2 cups breadcrumbs with 1 tbs cornmeal (optional) for extra crunch. If you prefer a crisper breading, pulse panko once in a food processor to break large flakes slightly.
- 4
Assemble deviled eggs for frying
Pipe or spoon the deviled filling back into each egg white half so they are nicely mounded. Chill filled eggs for 10 minutes in the refrigerator to help filling set slightly — this makes breading easier and prevents filling from oozing out.
- 5
Bread the filled eggs
Working gently, dredge each filled egg first in the seasoned flour, shaking off excess, then dip into the egg-milk wash, letting excess drip off, and finally coat thoroughly in the breadcrumbs. Place breaded eggs on a sheet tray and repeat until all are coated. For an extra-crispy shell you can double-dip: return to egg wash and breadcrumbs for a second coating.
- 6
Fry the eggs
Heat about 1 cup vegetable oil in a medium heavy-bottomed skillet (or use a deep fryer) to 350°F (175°C). If using a skillet, oil should be deep enough to come halfway up the eggs (about 1 to 1.5 inches). Fry eggs in batches (do not crowd) for 2–3 minutes per batch, turning gently with a slotted spoon so all sides brown evenly, until golden and crisp. Transfer to a paper towel–lined rack or tray to drain and keep warm in a 200°F (95°C) oven if needed.
Toppings & Garnish
- 7
Cook bacon
While eggs chill or just before frying, slice bacon crosswise into 1/4-inch pieces. In a skillet over medium heat cook bacon until crisp, about 6–8 minutes, stirring occasionally. Remove bacon with a slotted spoon to a paper towel–lined plate to drain. Reserve 1 teaspoon bacon drippings for onions if desired.
- 8
Caramelize onions
Peel and thinly slice 1 yellow onion. In the same skillet used for bacon, add 1 tsp olive oil (and reserved bacon fat if desired) over medium-low heat. Add sliced onions and a pinch of salt and cook slowly, stirring occasionally, until soft and golden brown, about 12–15 minutes. If onions begin to stick, add a tablespoon of water to deglaze. Remove from heat and let cool slightly; onions should be crisp-tender rather than soggy.
- 9
Finish and serve
Arrange fried deviled eggs on a serving platter. Top each egg with a small spoonful of cooked bacon pieces and a few caramelized onion strips. Sprinkle smoked paprika lightly over all eggs, scatter 2 tbs chopped fresh chives, and finish with 1/2 tsp coarse salt evenly across the platter. Serve warm or at room temperature as an appetizer.