Deep-Fried Deviled Eggs
You have never seen deviled eggs like these. Now, this isn’t the first recipe for deviled eggs we’ve ever done. We have Deviled Eggs Three Ways that you can use to change up how you fix the yolks. We’ll do both in this recipe – make a delicious deviled egg yolk and deep fried eggs to nest it in.
We appreciate you sharing our video with your friends and family!
The Tastiest Deviled Yolk
Hard boil your eggs and peel them. Slice each egg in half long-ways, from the top to the bottom of the egg.
Tip: Clean your knife between each slice and the eggs will all slice cleaner.
Using a spoon, remove each yolk into a separate bowl. Add the Duke’s mayonnaise, mustard, relish, and W sauce. Mix with a fork until you have your desired consistency. Some like this part a little lumpy, some will add mayo until it’s nice and smooth. I like it thick enough to stand up when I put it inside the egg. Taste it and see if it’s perfect, and if not, add what you like to it!
Deep Frying the Egg
Anytime you deep fry something, you need a wet mixture and a dry mixture. For the egg halves, we’re going to dip them in flour, dredge them in a beaten egg, and then toss with seasoned panko bread crumbs. To season the bread crumbs, use Original seasoning, Parmesan cheese, and some garlic powder.
Dip the egg in the flour, into the egg, into the panko mixture, back to the egg, and back to the panko mixture. Let the eggs rest for a few minutes while the oil heats up so that crust can adhere to the egg.
Bring your oil to 360-365 and be ready to move. This is a quick fry. You’re going to fry this until the crust is crispy and golden. This shouldn’t take even two minutes. Rest them back out on the wire rack and let them cool off and get ready for filling.
Used in This Recipe
-
Original Seasoning
$9.50 – $22.00 Select options This product has multiple variants. The options may be chosen on the product page
Place your yolk mixture into a plastic bag and cut off the very edge. Use this to pipe the yolk mixture onto each egg. Dust with some smoked paprika and we’re ready to dig in!
As always, Shannon and I thank you for visiting our website and subscribing to our videos. Please follow us on Facebook and Instagram! God bless you and we’ll see you down the Deep Fried Deviled Egg trail!
Deep Fried Deviled Eggs – Cowboy Kent Rollins
Ingredients
- 8 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon sweet relish
- 1 tablespoon Kent’s Sweet and Spicy Mustard or dijon mustard
- 4 teaspoons worcestershire sauce
- Salt and pepper to taste
Dredge Mixture
- 1 cup all-purpose flour
- 2 cups Panko breadcrumbs
- ½ tablespoon Kent’s Original Seasoning or all-purpose seasoning
- 1/2 cup grated parmesan cheese
- 2 teaspoons garlic powder
- 4 eggs beaten
- Smoked paprika for sprinkling
Instructions
- Add the eggs to boiling water in a large saucepan. Be sure the eggs are generously covered with water and boil for at least 10 minutes. Remove the eggs from the pot and add to ice water and chill for about 1 hour, or until completely cooled.
- Peel the eggs and discard the shells. Cut the eggs, lengthwise and scoop the yolks out into a bowl.
- To the yolks, mix in the mayonnaise, relish, mustard, worcestershire, and salt and pepper, to taste. Taste the mixture and adjust the ingredients to your suiting. Place in a piping bag and set aside.
- For the dredge: Add the flour in a small bowl. In a separate bowl, combine the Panko, Original seasoning, parmesan cheese and garlic powder. In a third small bowl, add the beaten eggs.
- Dredge an egg into the flour and shake off any excess. Dip the egg into the beaten eggs then generously coat with the Panko mixture. Dip the egg back into the whipped eggs, and again into the Panko mixture. Set onto a wire rack. Repeat with the remaining eggs.
- Add enough fry oil to a Dutch oven or saucepan to fry the eggs and heat to about 350 degrees F. Fry the eggs, a few at a time, for 1 to 2 minutes, or until golden brown. Remove the eggs from the oil and drain on a wire rack. Repeat with the remaining eggs.
- Evenly pipe the yolk mixture on top and in the middle of each egg. Sprinkle with the smoked paprika. Eggs can be served warm, room temperature or chilled.