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This Fried Deviled Eggs Recipe Is the Perfect Last-Minute Starter for a Memorial Day BBQ

Here's an easy chef's tip for ultra-crunchy deviled eggs that will earn raves!

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A tray of fried deviled eggs is sure to take your Memorial Day gathering to the next level. It’s a twist on the classic finger food as the boiled egg white halves are fried and then filled with a seasoned egg yolk mixture. The contrast of the crunchy egg white and creamy yolk filling makes this beloved starter extra wow-worthy. Even better, you can make part of this dish the night before, finish and serve it the next day. Keep reading for tips on preparing fried deviled eggs that are full of flavor and will satisfy each guest’s appetite!

What are deviled eggs?

This dish consists of hard-boiled eggs that are split in half with the yolks scooped out. The egg whites are traditionally filled with a mixture of yolks, mustard, relish and other seasonings. Paprika is sprinkled onto each egg right before serving — giving it a “deviled” (or spiced) finish. And additional garnishes such as chopped bacon or chives can go on the eggs too. Deviled eggs are always a favorite at BBQs, potlucks and parties as they’re easy to serve and full of tangy and peppery flavors. Plus, it’s simple to make this dish more delicious by giving it a fried twist!

Why frying deviled eggs makes them tastier

Frying the scooped-out egg white halves is the surprise step that enhances this party-perfect snack. It not only adds a crunchiness that pairs well with the smooth filling, but it infuses the dish with a rich flavor. (It even ranked in the top three during our editor’s deviled eggs taste test!) The best part: Crisping up this part of the egg is simpler than you might think, especially when you use a key chef’s tip.

The key to crunchy fried deviled eggs 

To ensure the egg whites develop a crunchy exterior, Chef Nelson Serrano-Bahri, director of innovation at the American Egg Board, uses a three-step breading process. “To do this, you’ll need to dredge the flour, beat a whole egg and then combine panko or traditional breadcrumbs,” he says.

Coating the eggs in this order builds up a sturdy crust that won’t fall apart during cooking. Afterwards, the egg white halves are ready to fry, cool and fill with the velvety yolk mixture!

How to make fried deviled eggs

Below, Lisa Steele, blogger and author of The Fresh Eggs Daily Cookbook, shares her recipe for Deep-Fried Deviled Eggs With Tarragon. It uses fresh lemon and tarragon to brighten up the flavors of this dish — which she promises “will be a hit at your next potluck or barbecue.” You’ll want to have your eggs already boiled and peeled. So check out our guide on boiling eggs at home or use a ready-made variety like Vital Farms’ Pasture Raised Hard Boiled Eggs for speedier prep.

Deep-Fried Deviled Eggs With Tarragon

A batch of fried deviled eggs on a plate
Lisa Steele | Fresh Eggs Daily®

Ingredients:

Fried egg halves:

  • Neutral cooking oil
  • 6 hard boiled eggs, cooled and peeled
  • 1 raw egg
  • ¼ cup all-purpose flour
  • ¾ cup panko breadcrumbs
  • 1 Tbs. fresh minced or 1 tsp. dried tarragon, plus more for garnish
  • Salt and freshly cracked black pepper

Filling:

  • ¼ cup mayonnaise
  • 2 oz. mascarpone or cream cheese
  • 2 Tbs. shredded Gruyere or cheddar cheese
  • Juice of ½ lemon, about 1 Tbs.
  • Salt
  • Freshly cracked black pepper

Directions:

  • Yield: 12 fried deviled eggs
  1. For fried egg halves: Heat about 2 inches of cooking oil in heavy pot with steep sides to 350°F. Meanwhile, cut each egg in half and remove yolks to medium bowl. Set aside for filling.
  2. Lightly whisk raw egg in small bowl. In separate shallow bowls, measure out flour and breadcrumbs. Season both with salt and pepper, then stir tarragon into breadcrumbs.
  3. Carefully dip each egg white into flour, beaten egg, and breadcrumbs, pressing so they adhere to surface evenly without breaking egg white. (Note: You can store the coated egg white halves covered in the fridge overnight before frying.)
  4. In 2 batches, using slotted spoon or small wire mesh strainer, carefully lower each breaded egg white into oil and fry about 30 seconds or until evenly golden brown. Using slotted spoon or strainer, remove egg white halves from oil and set them on paper towel to drain.
  5. For filling: Mash egg yolks in medium bowl with fork. Add mayonnaise, cheeses and lemon juice; continue mixing until smooth. Season to taste with salt and pepper. Then, using small ice cream scoop or teaspoon divide filling between egg whites.
  6. Garnish with additional tarragon and pepper before serving. Enjoy!

Bonus trick for air fryer deviled eggs

If you want a less greasy version of these deviled eggs, cook them in the air fryer. Use this simple method from Chef Serrano-Bahri so the egg white halves cook evenly in 5 minutes.

  1. Preheat your air fryer to 400°F.
  2. Place coated the egg white halves on the air fryer basket, leaving enough room between one.
  3. Lightly coat the eggs in olive or avocado oil spray.
  4. Air fry for around 5 to 7 or until they’re golden brown. (Note: Cook in batches if needed.)
  5. Gently remove from the basket to a cooling rack. Repeat with any remaining eggs and proceed with the recipe.

Keep reading for more snack ideas for your next gathering!

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