Fried Deviled Eggs

If these classic deviled eggs are your go-to party appetizer, wait until you try this crispy fried version! Picture hard-boiled egg whites encased in a golden panko and parmesan shell, then topped with creamy filling. Each bite offers the perfect combination of crunchy and smooth, tangy and mild. And the best part is that all the components can be made ahead! Boil the eggs up to seven days in advance and make the filling up to four days before the big day. Then coat, fry, and fill the eggs just before your guest arrive. They'll keep at room temperature for up to two hours (including prep time). Rest assured, this is one of those finger food ideas that'll be devoured long before then!

What is the best way to make hard-boiled eggs?

The foolproof way to easy-to-peel eggs is the "pasta method." Bring a pot of water to a boil over medium-high heat and gently lower in the eggs using a slotted spoon. Reduce the heat to a simmer, cover the pot, and cook the eggs for 13 minutes. That's it! No more wondering when to start the clock or if your eggs are overcooked—common drawbacks of the popular start-them-in-cold-water method. The other key is to immediately transfer the boiled eggs to a bowl of ice water to stop the cooking process.

What kind of oil is best for frying?

Stick with a neutral oil with a high smoke point like vegetable or canola oil for this recipe.

Can you double this recipe?

Certainly! If you'd like to make fried deviled eggs for a big crowd, you can easily double or triple the recipe. As written, this recipe yields 24 deviled eggs, which typically feeds about eight people. If you double the recipe, just take into account the extra time it'll take to fry all the whites and fill them. You may want to have an extra set of hands to make the process quicker.

Can you stuff them with other deviled egg fillings?

Of course! This easy bread-and-fry method works for all types of deviled eggs, so feel free to get creative. Try a variation like these dill pickle deviled eggs, buttermilk ranch deviled eggs, or horseradish deviled eggs for a tasty twist.

How do you make hard-boiled eggs easy to peel?

Some deviled egg lovers believe using eggs that have sat in the refrigerator for a week make them easier to peel because freshly laid eggs are more likely to stick to the shell. Others argue that by the time the eggs get to the supermarket and then to your house, further aging won’t make a difference. There's also the school of thought that your cooking and cooling method determines an egg's peel-ability. (See above for our favorite technique.) Do you have a favorite method? Weigh in at the comments below!