Fried Deviled Eggs Crunchy Twist (Print)
Crunchy panko breaded egg whites with creamy deviled filling, perfect for snacking or entertaining.
# Ingredients:
→ Eggs and Filling
01 -
12 large hardboiled eggs, peeled and halved lengthwise
02 -
2 tablespoons mayonnaise
03 -
1 ½ tablespoons sweet pickle relish
04 -
2 teaspoons Dijon mustard
05 -
salt and pepper, to taste
→ Coating
06 -
1 ½ cups all-purpose flour
07 -
2 large eggs, beaten
08 -
1 ½ cups panko breadcrumbs
09 -
1 cup finely crushed butter crackers (e.g., Ritz)
10 -
thinly sliced chives, for garnish
11 -
oil, for frying
# Steps:
01 -
Carefully scoop the egg yolks from the egg whites into a mixing bowl, setting the whites aside.
02 -
Add mayonnaise, relish, and mustard to the yolks and lightly season with salt and pepper. Mash together until smooth and creamy. Adjust seasonings to taste, cover with plastic wrap, and set aside.
03 -
Set up an assembly line with the egg whites, flour in a shallow baking dish, beaten eggs in a mixing bowl, and a mixture of panko and crushed butter crackers in another shallow baking dish.
04 -
Dredge each egg white in the flour, then the eggs, and finally the panko-cracker mixture, shaking off any excess after each step. Repeat until all the whites are breaded.
05 -
Fill a tall pot with 2 inches of oil and preheat to 350°F (175°C).
06 -
Carefully add the breaded egg whites to the oil, a few at a time, frying on each side for 2 to 3 minutes or until golden brown. Drain on paper towels and lightly season with salt and pepper. Transfer to a cooling rack and repeat with remaining whites.
07 -
Scoop about 1-2 tablespoons of the yolk mixture into each fried egg white well, or use a piping bag for a more precise presentation. Sprinkle with chives and serve warm.
# Notes:
01 -
Make sure the oil is at the proper temperature to achieve a crispy coating without absorbing excessive oil.
02 -
Use room-temperature eggs for easier peeling and better yolk consistency.