Crunchy Fried Deviled Eggs Recipe: A Flavorful Twist on a Classic Dish

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers provide a similar crunch at a lower cost

Add 1 teaspoon of baking soda to a pot of water to help neutralize egg acidity and make peeling easier.

Add all the eggs to the pot and set the heat to medium-high (number 7).

Once the water starts to boil, cover the pot and set a timer for 10 minutes.

After 10 minutes, transfer the eggs to a bowl of ice water and let them sit for another 10 minutes.

In a pan, add 3 to 5 bacon strips and cook for approximately 3 to 4 minutes on each side until crispy, then place them on a paper towel to drain.

To peel the eggs, gently crack the larger bottom of the egg and roll it on the counter to loosen the shell, starting to peel from the bottom where there's an air bubble.

Cut the peeled eggs in half lengthwise and scoop out the yolks into a separate bowl.

Cut the cooked bacon into smaller pieces.

Crush the egg yolks into smaller pieces and add 5 tablespoons of mayonnaise, adjusting as needed for desired consistency.

Add 0.5 to 1 teaspoon of Dijon mustard, 0.5 teaspoon of paprika, and a little salt and pepper to the yolk mixture and mix until creamy.

Prepare the frying ingredients: crack 3 eggs into a small bowl and beat until smooth.

In another container, add all-purpose flour and season it with salt, pepper, and Italian seasoning.

In a third container, add seasoned panko crumbs, also seasoned with salt, pepper, and Italian seasoning.

Coat each peeled egg by first dipping it in the seasoned flour, shaking off the excess, then dipping it in the beaten eggs, and finally coating it with the seasoned panko crumbs.

In a pot, heat peanut oil to at least 375°F (190°C).

Fry the coated eggs until golden and crispy, which takes about under a minute.

Lay the fried eggs on a sheet pan with a rack to drain or place them on paper towels.

Add the filling to a piping bag, testing it on a separate plate before filling the eggs.

Fill the egg halves with the yolk mixture using the piping bag.

Decorate the serving dish with dill and top the eggs with chives and bacon pieces, or other toppings like tomatoes or jalapenos.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens