Fried Deviled Eggs Recipe

Hard boil eggs

Place 12 large eggs in a single layer in a medium saucepan 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 to cool completely, about 10 minutes.

Peel and halve

Crack and peel the cooled eggs. Slice each egg in half lengthwise and carefully remove yolks into a medium bowl. Reserve whites on a tray and keep chilled.

Make filling

Mash yolks with a fork until crumbly. Add 1 cup mayonnaise, 2 tbs Dijon mustard, 1 tsp apple cider vinegar, 1 tsp hot sauce, 1 tsp salt, and 1 tsp black pepper. Stir or whisk until smooth and creamy. Taste and adjust seasoning as needed.

Pipe filling

Transfer yolk mixture to a piping bag fitted with a medium star or plain tip (or use a zip-top bag with corner snipped). Pipe a generous mound of filling into each egg white half, overfilling slightly so the filling will be visible after breading.

Cook bacon and aromatics

Dice the bacon and finely chop the onion. In a medium skillet over medium heat, cook the diced bacon until crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving 1–2 tablespoons bacon fat in the skillet. Add the chopped onion to the bacon fat and sauté until soft and golden, about 6–8 minutes.

Simmer jam

Return the crisped bacon to the skillet with the onions. Add 1 cup brown sugar, 1/4 cup dark brown sugar, 3 tbs bourbon, 2 tbs apple cider vinegar, 1 tbs maple syrup, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Stir to combine and simmer over low heat, stirring frequently, until thick and jam-like, about 12–15 minutes. If mixture becomes too dry, add 1–2 tbs water. Taste and adjust sweetness, acidity, or bourbon. Remove from heat and let cool to room temperature; jam will thicken further as it cools.

Prepare dredging station

Set up three shallow bowls: (1) flour and cornstarch mixed with 1 tsp salt and 1/2 tsp black pepper; (2) whisk together 3 eggs and 1/2 cup milk until combined; (3) panko breadcrumbs in the third bowl. Preheat neutral oil in a deep skillet or small pot to 350°F (175°C) — about 1 to 1 1/4 cups oil in a 10-inch skillet or a deep pot.

Assemble eggs for frying

Place the piped deviled egg halves on a tray. Spoon about 1/2 to 1 teaspoon of cooled bourbon & bacon jam onto the top of each filled egg half, pressing gently so it adheres but not flattening the filling. This creates a flavorful cap.

Coat eggs

Working in batches of 4–6 to avoid crowding, carefully dredge each topped egg half first in the flour mixture, tapping off excess, then dip into the egg wash, and finally press into the panko breadcrumbs until thoroughly coated. For a thicker crust, repeat the egg wash and panko step once more.

Fry until golden

Carefully transfer coated eggs to the hot oil (use a slotted spoon or spider) and fry, turning gently, until golden brown and crisp, about 2–3 minutes per side. Do not overcrowd the pan. Maintain oil temperature near 325–350°F; reduce heat if browning too quickly. Remove fried eggs to a wire rack set over a baking sheet or a paper towel-lined plate to drain. Lightly season with coarse salt while warm.

Finish and plate

Arrange fried deviled eggs on a serving platter. Sprinkle thinly sliced scallions over the eggs and dust with 1/2 tsp smoked paprika. If desired, add small dollops of any reserved bourbon & bacon jam between eggs for extra flavor and presentation.

Serve

Serve warm or at room temperature. These are best consumed the day they are made to retain crispness. Provide napkins — they are deliciously sticky and rich.