Fried Deviled Eggs

24 pieces
30 min

It’s National Deviled Egg Day! And if any food should be celebrated, this would be at the top of the list. But, is there any way to make a deviled egg even better?

Yep, you can bread and fry it. These fried deviled eggs are the appetizer you never knew you loved so much. Crunch, savory, creamy, with a slight sweetness, these appetizers pack all the flavors into one perfect finger food.

They are perfect for Game Day noshing, to take to Potlucks, or as something different for Easter brunch.


Making hard-boiled eggs should be so easy, right? But then they don’t peel easily and you lose half of the white or the yolk has that ugly green ring around it. It’s so frustrating, but there is hope!

  • Use older eggs - at least a week old. For whatever reason, older eggs peel much easier.
  • Add the eggs to a pot, in a single layer and cover them with cold water by at least an inch. Then bring the pot to a full rolling boil over high heat. When the water boils, turn off the heat and allow the eggs to sit for about 12-14 minutes. Drain the eggs and run cold water over them.
  • To peel, gently roll the egg to crack the shell and place it back into the cold water. This helps loosen the shell so that it peels more easily.


  • Flavor the panko crumbs to add more flavor. I like using Italian seasonings, but Cajun seasoning would make a spicy treat. Greek seasoning, Old Bay seasoning, or just seasoned salt would work well.
  • Play with the egg yolk mixture as well. Swap some of the mayonnaise for sour cream. Use yellow mustard instead of Dijon. Increase the amount of hot sauce or use dill relish to keep the flavors savory.
  • Garnish with a sprig of dill, a few capers, a dash of paprika for color, or even some caviar.

Hard-boiled egg whites breaded in seasoned panko crumbs and deep fried. Then they are filled with creamy, deviled yolk filling and garnished with bacon and sliced scallions.

Perfect for game day, potlucks, dinner parties, or Easter brunch.

You won't be able to eat just one.

Recipe details
  • 24  pieces
  • Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min
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  • Vegetable oil for frying
  • 12 hard-boiled eggs, peeled
  • 1 cup all-purpose flour
  • 3 eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 4 tablespoons mayonnaise
  • 1 tablespoon sweet pickle relish, drained slightly
  • 1 tablespoon dijon mustard
  • 1 teaspoon hot sauce
  • Salt and pepper, to taste
  • 2 slices bacon, cooked crisp and crumbled
  • 1 green onion, green parts only, sliced thin

Pour the vegetable oil into a Dutch oven and heat the oil over medium heat until it reaches 350 degrees on a thermometer.
Slice the hard-boiled eggs in half lengthwise and scoop the yolks into a medium bowl.
Grab three shallow bowls. Place the raw, beaten eggs into one bowl, the flour into the second bowl.
In the third bowl, stir together the panko bread crumbs, onion powder, garlic powder, and Italian seasoning.
Fully coat each egg white in the flour, then egg, and finally, roll in the panko until coated on all sides. Set aside on a plate until all the egg whites are breaded.
Working in batches, use a wire spider or slotted spoon to gently lower the egg whites into the hot oil.
Fry for 2-3 minutes, flipping them about halfway through until golden on all sides.
Remove from the pot and place onto a paper towel-lined plate to drain.
Meanwhile, mash the egg yolks with a fork until small crumbs are achieved.
Stir in the mayonnaise, relish, mustard, hot sauce, salt, and pepper. Mash into the egg yolks until smooth.
Spoon the yolk mixture into a small ziplock bag. Snip a small corner off the bag.
Pipe the yolk mixture into the warm, fried egg yolks.
Garnish with crumbled bacon and sliced green onion.
Serve immediately.
Eats By The Beach (Millie Brinkley)
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