Fried Deviled Eggs

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.

WHAT IS THE BEST WAY TO HARD-BOIL EGGS?

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.

VARIATIONS TO THIS RECIPE

• 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.