Spring Flings

Deep Fried Deviled Eggs

Yields 12 deviled eggs April 2021


  • 6 hard boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon granulated sugar
  • Salt and pepper
  • Oil for frying oil
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 2/3 cup panko bread crumbs
  • Paprika
Deep Fried Deviled Eggs

I have a confession: I do not care for deviled eggs. They are one of a very limited number of foods I don’t enjoy. However, when a friend told me about the deep fried deviled eggs she made, I decided I had to share them with Oklahoma Living readers. On the other hand, I do very much enjoy eggs—the mainstay of each of this month’s recipes. They are extremely versatile as an ingredient as well as being a healthy source of protein (though deep-fried deviled eggs probably don’t qualify as the latter). Another confession: I ate two of the deep fried deviled eggs—and though they might never be a dish I crave, I can recommend them to you without hesitation.


Cut the boiled eggs in half lengthwise. To make the filling, remove yolks from eggs and place into a small bowl. Add mayonnaise, hot sauce, vinegar, mustard, and sugar. Use a fork to mash up yolks and mix well. Season with salt and pepper to taste. Refrigerate filling. Add 2 inches of frying oil to a small saucepan or small, deep skillet. Preheat oil over medium to 360° F. Place the flour, beaten egg, and bread crumbs into three separate bowls, and season each with a pinch of salt. Coat each egg white in flour, then in egg, then in bread crumbs. Once the oil is hot, fry each battered egg white until golden, about 30 to 60 seconds. Remove to a paper-towel-lined plate. Use a piping bag or small spoon to top fried egg whites with yolk mixture. Sprinkle with paprika and serve.

Category: Spring Flings
Tag: eggs

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