Crispy Deviled Eggs Recipe
Recipe information
Make Crispy Deviled Eggs in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Eggs
Filling
Coating
Preparation
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.
Filling Preparation
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.
Coating and Frying
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.
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