Panko Fried Deviled Eggs Recipe

Preparation

1. 1

   Boil the Eggs

   In a large pot, place the 6 large eggs and cover them with cold water. Bring the water to a rolling boil over high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.

2. 2

   Prepare the Remoulade Filling

   After boiling, transfer the eggs to an ice bath to cool for about 5 minutes. Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.

3. 3

   Mix the Filling

   To the bowl with the yolks, add 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, 1 teaspoon of white vinegar, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 1 teaspoon of smoked paprika. Mash together until smooth and creamy.

4. 4

   Fill the Egg Whites

   Spoon or pipe the yolk mixture back into the egg white halves, filling them generously.

5. 5

   Prepare for Frying

   Set up a dredging station. In one bowl, place 0.5 cup of all-purpose flour. In a second bowl, beat 2 large eggs. In a third bowl, place 1 cup of panko breadcrumbs.

6. 6

   Coat the Eggs

   Take each filled egg half, dip it in the flour, then the beaten eggs, and finally coat it in the panko breadcrumbs, pressing gently to adhere the crumbs.

7. 7

   Fry the Eggs

   In a large skillet, heat 2 cups of oil over medium heat. Once hot, carefully add the coated egg halves in batches, frying them for about 2-3 minutes on each side or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.

8. 8

   Serve

   Serve the panko fried deviled eggs warm, garnished with extra smoked paprika or chopped herbs if desired.