Crispy Deviled Eggs Recipe

Time40m

Serves6

Make Crispy Deviled Eggs Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Boil the Eggs
Place the large eggs in a pot and cover them with cold water, ensuring there's about an inch of water above the eggs. Bring the water to a boil over medium-high heat.
2
Cool the Eggs
Once the water reaches a rolling boil, cover the pot, remove it from heat and let it sit for 12 minutes. After 12 minutes, transfer the eggs to an ice bath for 5-10 minutes to stop cooking.
3
Peel the Eggs
After cooling, gently tap the eggs on a hard surface and peel them under running water for easier removal of the shells.

4
Prepare the Filling
Slice each peeled egg in half lengthwise and carefully scoop out the yolks into a mixing bowl. Add mayonnaise, Dijon mustard, salt, black pepper, paprika, and chopped chives to the yolks.
5
Mix the Filling
Mash the yolks and mix all ingredients until smooth and well combined. Taste and adjust seasoning if necessary.

6
Fill the Egg Whites
Spoon or pipe the yolk mixture back into the hollowed egg whites.
7
Coat the Eggs
In a shallow dish, place the panko breadcrumbs. Press each filled egg half into the breadcrumbs to coat thoroughly.
8
Fry the Eggs
In a skillet, heat vegetable oil over medium heat. Once hot, carefully place the coated egg halves in the skillet and fry for about 2-3 minutes on each side until golden brown and crispy.
9
Drain and Serve
Remove the fried eggs from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve warm, garnished with additional chives and a sprinkle of paprika if desired.