Crispy Deviled Eggs Recipe

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.

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.

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.

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.

Mix the Filling

Mash the yolks and mix all ingredients until smooth and well combined. Taste and adjust seasoning if necessary.

Fill the Egg Whites

Spoon or pipe the yolk mixture back into the hollowed egg whites.

Coat the Eggs

In a shallow dish, place the panko breadcrumbs. Press each filled egg half into the breadcrumbs to coat thoroughly.

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.

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.