Description
A fun twist on classic deviled eggs with a crunchy panko coating, perfect as an appetizer or snack.
Ingredients
Egg Preparation
- 12 large large eggs (Older eggs peel more easily.)
- 1 bowl cold water and ice (For ice bath to cool eggs.)
Filling
- 5 tablespoons mayonnaise (Full-fat; Duke’s or Hellmann’s recommended.)
- 2 teaspoons yellow mustard
- 1 teaspoon Dijon mustard (Optional.)
- 1 teaspoon sweet pickle relish (Up to 2 teaspoons, to taste.)
- 1 teaspoon apple cider vinegar (Or pickle juice.)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika (Or regular paprika; plus more to taste.)
- salt to taste salt (Starting with about 1/4 teaspoon for yolk mixture.)
- black pepper to taste black pepper (Starting with about 1/4 teaspoon for yolk mixture.)
- 1 teaspoon hot sauce (Such as Frank’s; 1–2 teaspoons, optional.)
Breading
- 1 cup all-purpose flour
- 2 large eggs (For egg wash.)
- 2 tablespoons milk (Or half-and-half, for egg wash.)
- 1 1/2 cups panko bread crumbs (Or regular bread crumbs.)
- 1/2 teaspoon salt (For seasoning breading.)
- 1/4 teaspoon black pepper (For seasoning breading.)
- 1/2 teaspoon smoked paprika (Or cayenne pepper, optional.)
- neutral oil for frying neutral oil (Such as canola, vegetable, or peanut oil.)
Garnish
- paprika for garnish paprika
- chives for garnish chives or green onions (Thinly sliced.)
- cooked crumbled bacon optional cooked crumbled bacon (For garnish.)
Instructions
Egg Preparation
- Place the eggs in a single layer in a large pot and cover with cold water by about 1 inch.
- Bring to a gentle boil over medium-high heat. Once boiling, cover, turn off the heat, and let sit for 10–12 minutes.
Cooling and Peeling
- Prepare an ice bath by filling a large bowl with cold water and plenty of ice.
- Transfer the cooked eggs to the ice bath and let cool for at least 10 minutes.
- Gently tap each egg on the counter to crack, then peel under cool running water. Pat dry with paper towels.
Filling Preparation
- Slice each egg in half lengthwise and carefully remove the yolks to a medium bowl.
- Mash the yolks with a fork until very fine and crumbly.
- Stir in the mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, vinegar, garlic powder, onion powder, smoked paprika, salt, black pepper, and hot sauce. Mix until smooth.
- Taste and adjust seasoning.
- Spoon or pipe the yolk mixture back into the egg white halves, mounding slightly, and chill for 20–30 minutes.
Breading and Frying
- Place the flour in one shallow bowl.
- In a second shallow bowl, whisk together the eggs and milk to make an egg wash.
- In a third bowl, combine the panko with salt, black pepper, and smoked paprika.
- Working with one filled egg half at a time, gently roll the egg white side in the flour, dip it in the egg wash, and coat it with panko.
- Return breaded eggs to the tray and chill for 10–15 minutes to help the coating set.
- Heat oil in a deep skillet to 350°F and fry the eggs for 1–2 minutes per side, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towel-lined plate.
Serving
- Sprinkle with paprika and chives or bacon if using. Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in a 350°F oven for 8-10 minutes to revive some crunch. Do not freeze.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Cuisine: American