We used to think Deviled Eggs were perfect… and then we deep fried them, and now they’re even better. We went with our classic flavoring for this version, but they could easily be spiced up with other flavorings or garnishes like these Maple Bacon Deviled Eggs.
Made them? Let us know how it went in the comment section below!
- 8 large eggs, divided
- 3 tbsp. mayonnaise
- 1 tbsp. sour cream
- 1 tsp. hot sauce
- 1 tsp. Dijon mustard
- Kosher salt
- Freshly grond black pepper
- 1/2 c. all-purpose flour
- 3/4 c. panko bread crumbs
- 1 tsp. garlic powder
- vegetable oil, for frying
- Finely chopped chives, for garnish
- Place 6 eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid, and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel.
- Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, sour cream, hot sauce, and Dijon mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Season with salt and pepper. Cover and refrigerate while frying eggs.
- Place flour, remaining eggs, and panko into 3 separate shallow bowls. Add 1 teaspoon water to eggs and whisk with a fork to combine. Add garlic powder to bowl with flour and stir to combine. Dredge each egg white first in flour, then egg, then panko, and place on a plate.
- Add about 3” oil to a large heavy bottomed pot over medium heat. Heat oil to 350°, then gently drop breaded egg whites into oil and fry until golden brown, 2 to 3 minutes. Remove, drain on a paper-towel lined plate and season with salt.
- Fill fried egg whites with yolk mixture and garnish with chives and paprika.