Fried Deviled Eggs


Watching food and cooking programs on TV is one of my guilty pleasures, though I’ve rarely tried a recipe I’ve seen on one. I just like to look at food. A while back, I watched a show where the host visited a restaurant serving fried deviled eggs. (It was Diners, Drive-Ins, and Dives.) I’d never heard of fried deviled eggs, but I instantly wanted one or twelve. The recipe wasn’t included in the program, but that didn’t deter me. After all, deviled eggs and anything fried come in right at the top of my personal food chain. Combine the two? This is surely heaven on an appetizer plate. I decided to use a beer batter and got some eggs from the chickens.

To make the hard-boiled eggs:

For a dozen deviled eggs, you’ll need six hard-boiled eggs. Before boiling, bring eggs to room temperature. To make perfect, incredibly easy to peel hard-boiled eggs, bring a pot of water to a rapid boil. Add a dash of salt then gently lower the eggs into the boiling water with a slotted spoon.

Replace the lid and boil hard for 14 minutes. Drain and place immediately in cold water. Ice water is even better.

Lightly crack each egg all over then gently roll it between your hands. The eggs will practically leap out of the shells on their own, leaving the most perfect hard-boiled eggs you’ve ever seen.

Rinse the eggs in cold water to make sure you didn’t leave even the tiniest bit of shell on the eggs then allow the eggs to cool thoroughly before slicing. You want to be sure they are chilled all the way to the center. Pop them in the fridge for 30 minutes to an hour. Eggs slice much more cleanly when they’re cold. Once chilled, slice eggs lengthwise with a smooth-bladed knife. Squeeze gently to pop out the yolks and you’re ready to make deviled eggs.

Classic deviled egg recipes include the mashed hard-boiled yolks, mayonnaise, mustard, vinegar, and a dash of salt and pepper. Deviled eggs are most frequently sprinkled with paprika for taste, color, and just because it looks pretty. Parsley, chives, and other herbs also make a great garnish.

The classic recipe can be varied easily to suit your tastes or a special occasion. You can replace the mayo with any flavor creamy-style salad dressing, sour cream, or even horseradish. You can add different herbs, or include shredded cheeses or meats, particularly seafood (crabmeat or minced shrimp). Finely diced veggies also make a fun variation on the standard deviled egg. If you like spicy, use finely diced hot peppers with a bit of chili powder and garnish with a sliced olive or cilantro. The possibilities are endless.

The prettiest deviled eggs are made with the filling piped into the egg white halves, but you can also spoon it in. If you’re frying them, there’s no need to worry about pretty. The deviled eggs will be covered in a fried batter by the time anyone sees them.

For the deviled eggs:

6 hard-boiled eggs, sliced lengthwise with yolks separated
1/4 cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon white vinegar
salt and pepper to taste

Set aside egg white halves. Mash yolks in a small bowl. Add mayonnaise, mustard, vinegar, salt and pepper; mix well. (I added some horseradish, pickle relish, and red pepper flakes to make it spicy.) Pipe or spoon filling into egg halves.

For the beer batter:

1 cup baking mix*
1 teaspoon garlic salt
1 teaspoon cayenne pepper
1 egg
1 cup beer
oil for frying

*I use my homemade baking mix, Quick Mix.

Combine all the ingredients in a medium-size bowl. Dip the deviled eggs one at a time into the batter and shake off the excess.

This is the messy part.
Fry in hot oil in a deep pot for about 3-4 minutes or until the batter is fried and lightly browned, turning as needed. Remove with a slotted spoon and drain on a paper towel.
Serve with a dip such as Ranch dressing.
You’ll never want just plain deviled eggs again!

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  1. DeniseS says:

    I had to read this post as soon as I saw Fried Deviled Eggs. I was curious. They look really good. So glad you could break down the recipe for all of us to try. This could become a new Easter treat right next to the regular deviled eggs.

  2. Lois says:

    Saw the picture and thought it was a devilled egg sandwich. Then I saw the caption and thought “Suzanne, you’ve lost your mind”! I love devilled eggs and after reading the recipe, it does sound kinda good. Still trying to wrap my head around eggs and beer batter (which is great for fried seafood). My mother told me years ago that the fresher the egg, the worse it is to peel and I always thought dropping eggs into already boiling water would just crack them. I’ll have to try the room temp method as it drives me nuts when that inner skin won’t release!

  3. yvonnem says:

    OMG..Really? I never would have thought of this! They look delicious. And I love that show, BTW. I’m like you, I love to watch the food and cooking shows but have never made any of the recipes.

  4. Sue, a Florida Farm Girl says:

    Those do look to die for!! But I’ll never make them. We simply don’t fry stuff like that, no matter how good they are. I miss fried squash something fierce, and fried okra, and…….

  5. Dana says:

    Where is the egg cookbook contest gone? The deadline to check is today. :duck:

  6. Joell says:

    Very interesting, I would not be supried to see them at some of the fairs, they deep fry everything these days.

  7. canandfreezeCR says:

    I made these with my family yesterday for our Egg Dyeing Party. They were amazing! We have a frying problem in our family, once we start we can’t stop so we made fried smoked mozzarella bites, fried bacon, Scottish eggs, double fried Scottish eggs, and fried portabella mushrooms. It was Awesome! Thanks for the inspiration.

  8. brookdale says:

    Are these the same thing as Scotch Eggs? Read about them on a couple blogs written by people in England and Wales. Just wondering!

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