Crispy Panko-Crusted Deviled Eggs

Name: Crispy Panko-Crusted Deviled Eggs
Total time: 30 min
Ingredients: Canola oil, for frying; 6 large hard-boiled eggs; 3 tablespoons mayonnaise (such as Duke’s); 2 teaspoons finely chopped dill pickle relish; 1 teaspoon Dijon mustard; 1/4 teaspoon freshly ground black pepper; 3/4 teaspoon kosher salt, divided; 1/2 cup (about 120g) all-purpose flour; 2 large eggs, beaten; 1 cup panko (Japanese-style breadcrumbs); 1 ounce Parmesan cheese, grated (about 30g or 1/4 cup); 1/2 teaspoon garlic powder; 1/8 teaspoon cayenne pepper; Chopped fresh chives and paprika; Hot sauce, for serving

Elevate your appetizer game with these crispy panko-crusted deviled eggs. The crunchy exterior pairs perfectly with the creamy deviled egg filling, creating a delightful explosion of textures and flavors. Here's how to make this unique twist on a classic favorite.

30 min

easy

296kcal

calories

22g

carbohydrates

255mg

cholesterol

17g

fat

fiber

13g

protein

saturated fat

531mg

sodium

sugar

unsaturated fat

Appetizer Side Dish American

Ingredients

Canola oil, for frying

6 large hard-boiled eggs

3 tablespoons mayonnaise (such as Duke’s)

2 teaspoons finely chopped dill pickle relish

1 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

3/4 teaspoon kosher salt, divided

1/2 cup (about 120g) all-purpose flour

2 large eggs, beaten

1 cup panko (Japanese-style breadcrumbs)

1 ounce Parmesan cheese, grated (about 30g or 1/4 cup)

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

Chopped fresh chives and paprika

Hot sauce, for serving

Directions

Step 1

Prepare all the ingredients.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat 1 1/2 inches of oil to 180°C (360°F) over medium-high heat.

Step 3

While the oil is heating, cut the hard-boiled eggs in half lengthwise, carefully remove the yolks, and place them in a small bowl. Mash together the yolks, mayonnaise, relish, Dijon, black pepper, and 1/2 teaspoon of salt until smooth. Transfer the mixture to a piping bag or zip-top plastic bag and set aside.

Step 4

Place the flour in a small bowl. In another bowl, place the beaten eggs. In a third bowl, mix together the panko breadcrumbs, Parmesan cheese, garlic powder, cayenne, and the remaining 1/4 teaspoon of salt. Dredge each egg white half in flour, then dip it in the beaten eggs, and finally coat it with the panko breadcrumb mixture. Set aside on a clean plate.

Step 5

Working in 2 batches, fry the coated egg whites in the hot oil until golden brown, about 30 seconds to 1 minute. Adjust the heat as needed to maintain the temperature at 180°C (360°F). Transfer the fried egg whites to a paper towel-lined plate.

Step 6

Pipe the egg yolk mixture evenly (about 1 tablespoon each) into the center divet in the fried eggs. Garnish with chives and paprika. Serve the crispy panko-crusted deviled eggs warm with hot sauce.