Fried Deviled Eggs
Fried Deviled Eggs are a crispy twist on the classic deviled egg recipe. With golden, breaded egg whites filled with a creamy, tangy yolk mixture, this appetizer is perfect for parties or brunches. Easy to make and bursting with flavor, these bites are sure to impress!
Fried Deviled Eggs are a crispy and flavorful twist on the classic deviled egg recipe. This appetizer combines the creamy, tangy filling of traditional deviled eggs with a delightfully crunchy coating. The egg whites are breaded and fried to golden perfection, then filled with a rich yolk mixture seasoned with mayonnaise, mustard, paprika, and other spices. Perfect for parties, brunches, or as a unique snack, these bite-sized treats offer a satisfying blend of textures and flavors. Garnish them with fresh herbs, capers, or pickles for an elegant presentation, and watch them disappear from the plate in no time!
Ingredients
- 7 eggs
- 3 tablespoons mayonnaise
- 1/2 teaspoon mustard (optional)
- Salt and pepper to taste
- Paprika or chili powder (optional)
- Chives (optional, for garnish)
- Breadcrumbs, 1 egg, and flour (for breading)
- Oil (for frying)
- Optional garnish: capers, pickles, or tuna for added flavor
Nutritional Information
- Calories: 220
- Protein: 8g
- fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Sugar: 1g
- Cholesterol: 190mg
- Sodium: 180mg
Directions
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Place the eggs in a pot, cover them with water, and boil for 10 minutes. Once cooked, transfer the eggs to cold water and peel off the shells.
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Cut the boiled eggs in half lengthwise and carefully remove the yolks, placing them in a separate bowl.
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Mash the egg yolks and mix them with mayonnaise, salt, pepper, mustard (if using), and paprika or chili powder. Transfer the mixture to a piping bag or wrap it in plastic wrap for later use.
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In a bowl, prepare a breading mixture by combining flour, baking powder, and one egg. Whisk until smooth.
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Dip the egg whites into the breading mixture, ensuring they are fully coated. Fry them in hot oil until golden and crispy. Transfer to a paper towel to drain excess oil.
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Once cooled slightly, pipe or spoon the yolk mixture back into the hollow of each egg white. Garnish with chives, capers, pickles, or a dollop of tuna, if desired. Serve immediately and enjoy your egg mimosas!
