Fried deviled eggs are hard-boiled eggs stuffed with a creamy, tangy yolk mixture, then breaded and deep-fried until golden and crispy. The contrast of a crunchy exterior and creamy filling transforms the classic appetizer into a satisfying bite.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place eggs in a saucepan and cover with water. Bring to a boil, then cook for 10-12 minutes until hard-boiled.
While the eggs cook, prepare an ice bath in a medium bowl.
Once cooked, immediately transfer the eggs to the ice bath to cool completely.
Peel the cooled eggs and slice them in half lengthwise.
Gently remove the yolks and place them in a separate bowl. Set the egg white halves aside.
Mash the egg yolks with a fork until they are a fine crumble.
To the mashed yolks, add mayonnaise, Dijon mustard, pickle juice, hot sauce, and Old Bay seasoning. Mix until smooth and creamy.
Transfer the yolk mixture to a piping bag fitted with a star tip and set aside.
Set up a three-part breading station. Place flour in the first bowl. In the second bowl, whisk one egg with a teaspoon of hot sauce. Place panko breadcrumbs in the third bowl.
In a deep pot, heat about 2-3 inches of vegetable oil over medium-high heat.
Take each egg white half and dredge it in flour, then dip it in the egg wash, and finally coat it thoroughly in the panko breadcrumbs.
Carefully place the breaded egg whites into the hot oil and fry for 1-2 minutes, or until golden brown and crispy.
Remove the fried egg whites with a spider strainer and let them drain on a paper towel-lined plate.
Pipe the prepared yolk filling into the center of each fried egg white half.
Garnish with a sprinkle of paprika and a small sprig of fresh dill before serving.
Refrigerate in an airtight container for up to 2 days. Reheat at 350°F for 5–7 minutes to restore crispness.
deep fryer or heavy-bottomed pot · thermometer (to monitor oil temperature)
Yes. Mix the yolk filling (mayonnaise, mustard, pickle juice, hot sauce, Old Bay) up to 2 days ahead and refrigerate. Stuff the egg whites just before breading and frying.
Make sure the egg white halves are dry before dipping in the egg wash. Fill them just before breading. Fry at 350°F to cook the outside quickly before the filling heats through.
Yes. Arrange on a greased baking sheet and spray lightly with cooking oil, then bake at 375°F for 12–15 minutes until golden. They won't be quite as crispy but will still have a satisfying crunch.
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5–7 minutes to restore crispness, or eat cold.
Beef Lasagna
90 min · Tini👩🏼🍳🔥
Surf and Turf with Garlic Herb Butter
30 min · Tini👩🏼🍳🔥
Homemade Fettuccine with Pancetta Cream Sauce
105 min · Tini👩🏼🍳🔥
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Greek Potato Salad
45 min
Creamy Corn Chowder
45 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
