Active time: 40 min. Total time: 1 hour, 15 min.
Yield: Serves 12 (serving size: 2 deviled eggs)
It’s no surprise that our Fried Deviled Eggs are delicious. They’re perfect for parties, especially since they’re super quick to fry up—just be sure not to eat them all as you make them. It’s up to you to determine how much deep fried egg your heart can take, but we the chance it worth it. You’ll want to serve these fresh, so dredge them in advance and start frying when your guests arrive. Be sure to get the egg whites dry and carefully bread them so they don’t break. We tried these with both regular breadcrumbs and Panko. If you want a better-looking dish, go with the regular, but if you prioritize crunch over looks, use Panko. Serve at a Super Bowl party or for easter as an afternoon hors d’oeurve, and fully know that your guests will love them.
- 15large eggs
- 6 tablespoons mayonnaise
- 1/4 cup dill pickle relish
- 1/8 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt, divided
- 8 cups vegetable oil
- 1 1/2 cups (about 6 3/8 oz.) all-purpose flour
- 3 cups dry breadcrumbs or panko (Japanese-style breadcrumbs)
- 2 tablespoons very thinly sliced fresh chives
How to Make It
Bring a large pot of water to a boil over high. Carefully lower 12 of the eggs into water using a slotted spoon or steamer basket. Cook 10 minutes. While eggs are boiling, fill a large bowl with cold water and ice. After eggs have cooked, immediately transfer to ice water bath, and let stand 15 minutes.
Peel eggs, and cut in half lengthwise. Carefully remove yolks, and place in a bowl. Set whites aside. Mash yolks with a fork; add mayonnaise, relish, cayenne, and 1/2 teaspoon of the salt, and stir until smooth. Transfer yolk mixture to a ziplock plastic bag, seal, and set aside.
Heat oil in a large Dutch oven over medium-high to 350°F. Fill a shallow dish with water. Place flour in a second shallow dish. Whisk remaining 3 eggs in a third shallow dish. Place breadcrumbs in a fourth shallow dish. Dip each egg white half in water, letting water drip off. Dredge in flour, gently shaking off excess. Dip in beaten egg, letting excess drip off. Dredge in breadcrumbs, gently shaking off excess.
Working in batches of 8 halves, fry coated egg whites in hot oil until golden brown, 1 to 2 minutes. Drain on paper towels. Sprinkle evenly with remaining 1 teaspoon salt.
Snip off 1 corner of plastic bag with yolk mixture to make a small hole. Pipe about 2 teaspoons yolk mixture onto each fried egg white half. Sprinkle evenly with chives.
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