Tuesday, November 23, 2010

Seasoned Deep Fried Deviled Eggs

It's that time of year again!

Last year's recipe was pre-camera, so I've improved the recipe and included instructional photos. If you haven't tried these yet, I encourage you to have them on your holiday table this year. It's always a pleasure to watch people attempt to figure out what they are, finally have to ask, and, once they find out, watch their eyes grow wide and start shoving people out of the way to engorge. They're incredible.

The recipe is simple, but time consuming, so plan accordingly. I always make the deviled eggs the night before and refrigerate, then wake up early (ugh) to batter and fry them. You can use virgin coconut oil or organic peanut oil, whichever is on hand. This makes the outside crispy, but not oily at all. These always disappear quickly, even in a room full of people who normally are not deviled egg fans. You'll also have some filling left over, which makes a great sandwich for the chef - a great back-up in case you happen to run out of deep fried deviled eggs and want to sneak another taste.

Seasoned Deep Fried Deviled Eggs

12 eggs*
1 large celery stalk, minced
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp organic dill relish
2 tsp curry
kosher salt and fresh black pepper to taste

1 cup all-purpose flour
2 eggs, beaten
1 cup plain breadcrumbs
1 tbsp paprika, divided
2 tsp kosher salt, divided
2 tsp fresh black pepper, divided
virgin coconut oil or organic peanut oil

Several hours before preparing the eggs, place the egg carton on the counter and turn the eggs on their sides. This will center the yolk and allow the eggs to reach room temperature.

Using a large pot, fill 3/4 full of cool water and set on the stove. Gently add half the eggs and turn the burner on high and cover with a lid. After about 6 min, the water should begin to boil. Remove the pot carefully from the burner, add a healthy pinch of salt to the water, and allow to sit covered for 14 min. Repeat with the remaining eggs using fresh cool water.

While the first batch is boiling, prepare an ice bath. In a large bowl or kitchen sink, fill 1/2 full of cold water and a few handfuls of ice cubes. Once the eggs have finished cooking, use tongs to carefully place the eggs in the ice bath. Allow all the eggs to sit in the ice bath for 30 min total.

Once cooled, begin carefully cracking and peeling the eggs. (Thankfully, the frying process will cover any divots in the egg whites, but still be careful so the whites do not contain any holes.) Cut each egg in half and remove the yolk.

In a medium bowl, mash together the yolks, celery, mayo, mustard, dill relish, curry, and salt & pepper. Use a spoon to fill the egg whites flat and refrigerate overnight.

Remove the eggs from the fridge while preparing for the frying process to allow them to come to room temperature. In three separate bowls: add the all-purpose flour, 2 tsp paprika, 1 tsp kosher salt, and 1 tsp fresh black pepper; mix the eggs together; and lastly place the breadcrumbs, 2 tsp paprika, 1 tsp kosher salt, and 1 tsp fresh black pepper in their own bowl. Have a large plate lined with paper towels ready to hold the eggs pre- and post-cooking.

Right before dipping the eggs, add virgin coconut oil or organic peanut oil to a pot that will cover the eggs slightly (about 2 inches deep). Turn the burner to medium-high. Dip an egg into the flour mixture, then coat well with egg, and lastly roll well in breadcrumbs. Using a spider, add four eggs at a time to the spider and carefully add to the oil. The eggs should brown after only 15 seconds. Remove the eggs with the spider and repeat until all are cooked. Sprinkle the eggs with kosher salt and allow to cool slightly before serving.

~Yields 24 deep fried deviled eggs.

~Original by Brie.

*Boiling at least 2 additional eggs will allow room for any that crack or do not peel well - or for snacking!


  1. This looks fabulous! And I love the tip about setting the eggs on their sides to center the yolk. Looking forward to adding this to my entertaining menu.

  2. They look SO GOOD! I would have never thought of deep frying deviled eggs but it sounds absolutely amazing.

  3. I was all ready to do it until I saw the word spider... I don't think I have one of those :(

  4. Sara - you can borrow mine and enjoy a piece of cake tomorrow if you want. ;)

  5. Wow, I've never heard of these before. Genius. I bet they're so good. My mouth is watering. Bookmarking...

  6. OMG best post I have run across. So original, want!

  7. This sounds SOOOOOOOO good. Like a Southern version of Scotch eggs!

  8. Oooh wow. These look so different! My cousin and I are weird when it comes to deviled eggs - Ive always eaten the insides while he always ate the whites, I think we may have to end that if these were on the table.

  9. Oh boy do these look delicious! Better not show my hubby - deviled eggs are his favourite food and he might just lose it over how good these look!

  10. OMG - never heard of these before. My husband adores deviled eggs and these are on the list to make. Happy Thanksgiving!!

  11. I never would have thought of this but now I can't wait to do it. Thank you!

  12. I had similar dish in Spain, only the filling also contained tuna, and somehow the chef had glued the halves of the eggs back together. I've been searching for the recipe ever since, this is the closest I've come! Thanks!