Fried Deviled Eggs
Discover crispy fried deviled eggs with a kick. A Southern family favorite reimagined with jalapeños and hot sauce — perfectly balanced, not too spicy.
Fried Deviled Eggs
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
12
30 minutes
15 minutes
240
American
Snack
Today, I’m sharing a unique spin on a Southern classic: a fried deviled eggs recipe. After years spent perfecting deep-fried deviled eggs, I’ve found the ideal balance of crispy coating and creamy filling.
Growing up, deviled eggs were always on our family’s table. I’ve taken them to the next level by frying them and adding pickled jalapeños with a touch of hot sauce. Don’t worry — these deep-fried deviled eggs won’t be too spicy!
Ingredients
To whip up the perfect fried deviled eggs, grab the following:
For the eggs:
- 6 extra-large eggs
- 2 Tbsp. mayonnaise
- 2 Tbsp. Dijon mustard
- 2 Tbsp. finely diced pickled jalapeños (substitute with pickles if preferred)
- 1 Tbsp. hot sauce (optional)
For the breading:
- Seasoned flour (I use Meat Church Chicken Fried Breading, but you can substitute with flour seasoned with Meat Church Honey Hog)
- 4 eggs, beaten
- 1 cup flour
- 1 cup panko breadcrumbs
- 2 Tbsp. freshly grated parmesan (optional)
For the garnish:
- 1 Tbsp. cooked bacon, finely chopped with your favorite kitchen knife
- 1 Tbsp. finely diced chives
- Peanut oil for frying
Directions
This deep-fried deviled eggs recipe contains five easy steps:
1. Cook the Eggs
Place eggs in a medium pot and cover with water by one inch.
Bring water to a boil, then reduce heat to simmer for 12 minutes.
Remove eggs and submerge in ice water for 10 minutes — this makes peeling easier.
Peel the eggs carefully.
2. Prepare the Deep-Fried Deviled Eggs Filling
Cut eggs in half lengthwise with a properly cleaned, sharp kitchen knife.
Scoop out yolks and place them in a medium bowl.
Store egg whites in the refrigerator while preparing filling.
Mix yolks with mayonnaise, mustard, and pickled jalapeños until smooth.
Transfer mixture to a piping bag or Ziplock bag.
3. Prepare the Breading
Set up three bowls for dredging:
Bowl 1: Seasoned flour
Bowl 2: Beaten egg wash
Bowl 3: Panko mixed with parmesanCoat each egg white in flour.
Dip in egg wash, letting excess drip off.
Roll in panko-parmesan mixture until completely covered.
4. The Frying Process
Fill a pot halfway with peanut oil.
Heat oil to 350°F.
Carefully lower breaded eggs into hot oil.
Fry for 90–120 seconds until golden brown.
Remove with a spider or slotted spoon.
Place on wire rack to drain and cool.
5. Assemble Your Deep-Fried Deviled Eggs
Pipe filling into fried egg whites.
Top with chopped bacon and chives.
Serve!
