Description
A delightful twist on a classic appetizer, combining creamy deviled eggs with a crispy fried shell.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup breadcrumbs
- Oil for frying
Instructions
- Start by hard boiling the eggs. Place them in a pot and cover with water. Bring the water to a gentle boil, then cover the pot and remove it from heat. Let the eggs sit for about 12 minutes. Afterward, cool the eggs quickly in cold water, before peeling them.
- Once the eggs are peeled, cut them in half lengthwise and carefully remove the yolks into a mixing bowl. Mash the yolks with a fork, then add mayonnaise, mustard, salt, black pepper, and paprika. Mix everything together until the filling is smooth and well combined.
- Fill each egg white with the prepared yolk mixture. Next, dip each filled egg into the breadcrumbs, coating them evenly. Heat oil in a skillet over medium heat. When the oil is hot, carefully place the breadcrumb-coated eggs in the pan and fry for about 2-3 minutes on each side or until golden brown.
- Once fried, place the eggs on a plate lined with paper towels to absorb any excess oil. Serve them warm, garnished with additional paprika if desired.
Notes
Serve with dipping sauce like sriracha or aioli for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 6
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 0mg