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A&E >  Dorothy Dean

Dorothy Dean presents: Deep-fried deviled eggs

By Audrey Alfaro For The Spokesman-Review

They were boiled, decorated, hidden and found. Now they sit in your fridge awaiting their fate.

Whether you have an abundance of Easter eggs, or a few, here’s a recipe that takes a favorite to the fryer.

These start off like all deviled eggs do: with hard boiled eggs, peeled and sliced in half; yolks removed and mixed with mayo and seasoned. But here’s where our twist comes in. Before the filling is piped in, the egg whites are dredged in flour, dipped in egg wash, then coated with seasoned panko. They are fried to a golden brown. And then they get filled.

The end result is an addictive mash-up of creamy and crunchy.

While encased in the crisp panko shell, the egg whites remain delicate and tender. And the soft, savory yolk offers a creamy canvas for any toppings. I finish mine off with a variety of pickles, jalapeños, and fresh bacon bits. Feeling a bit more devilish? Splash on some hot sauce or Sriracha. You can also use olives, chives, cherry tomatoes, ham, smoked salmon, capers, dill … the options are endless. And that makes this a fun addition to any brunch or appetizer spread.

“A deep-fried deviled egg bar!”

How cool is that?

With an array of toppings and these egg-cellent crunchy vessels, your guests will love creating unique and delicious bites.

Deep Fried Deviled Eggs

Adapted from

12 eggs, hard-boiled and peeled

1/2 cup mayonnaise

2 teaspoons mustard

2-3 dashes hot sauce

2 teaspoons pickle juice

Salt and pepper, to taste

Oil, for frying

1/2 cup flour

2 eggs, beaten

1/4 cup milk

2 cups panko breadcrumbs

Parsley flakes

For serving:

Paprika, for serving

Optional: Chopped bacon, jalapeño slices, chopped pickles

Cut hard-boiled eggs in half lengthwise. Carefully remove egg yolks from whites and place yolks into a medium mixing bowl.

Add mayonnaise, mustard, hot sauce and pickle juice to yolks and lightly season with salt and pepper. Mash until smooth and creamy. Fill piping bag or zip-top bag (with corner snipped off) with yolk mixture and set aside.

Fill a tall pot with 2 inches of oil and heat over medium.

Assembly line style, set up three bowls. Add flour to the first. Mix the eggs and milk in the second. And the panko to the third, seasoned with salt, pepper and parsley flakes.

Dredge egg whites in flour, then egg wash and finally the seasoned panko, shaking off any excess. Repeat until all egg whites have been coated.

Carefully add egg whites to the pot, a few at a time, and fry for 1 to 2 minutes on each side, or until golden brown. Remove from oil and drain on paper towels. When all of the egg whites are fried, pipe in prepared filling.

Sprinkle with paprika and parsley flakes and garnish with bacon, jalapeños or pickles, if desired. Serve immediately.

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