
Fried Deviled Eggs
Discover crispy fried deviled eggs with a kick. A Southern family favorite reimagined with jalapeños and hot sauce — perfectly balanced, not too spicy.
Fried Deviled Eggs
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Category
Snack
Cuisine
American
Author:
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
Servings
12
Prep Time
30 minutes
Cook Time
15 minutes
Calories
240
Today, I’m sharing a unique spin on a Southern classic: a fried deviled eggs recipe. After years spent perfecting deep-fried deviled eggs, I’ve found the ideal balance of crispy coating and creamy filling.
Growing up, deviled eggs were always on our family’s table. I’ve taken them to the next level by frying them and adding pickled jalapeños with a touch of hot sauce. Don’t worry — these deep-fried deviled eggs won’t be too spicy!

Ingredients
To whip up the perfect fried deviled eggs, grab the following:
For the eggs:
- 6 extra-large eggs
- 2 Tbsp. mayonnaise
- 2 Tbsp. Dijon mustard
- 2 Tbsp. finely diced pickled jalapeños (substitute with pickles if preferred)
- 1 Tbsp. hot sauce (optional)
For the breading:
- Seasoned flour (I use Meat Church Chicken Fried Breading, but you can substitute with flour seasoned with Meat Church Honey Hog)
- 4 eggs, beaten
- 1 cup flour
- 1 cup panko breadcrumbs
- 2 Tbsp. freshly grated parmesan (optional)
For the garnish:
- 1 Tbsp. cooked bacon, finely chopped with your favorite kitchen knife
- 1 Tbsp. finely diced chives
- Peanut oil for frying
Directions
This deep-fried deviled eggs recipe contains five easy steps:
1. Cook the Eggs
Place eggs in a medium pot and cover with water by one inch.
Bring water to a boil, then reduce heat to simmer for 12 minutes.
Remove eggs and submerge in ice water for 10 minutes — this makes peeling easier.
Peel the eggs carefully.
2. Prepare the Deep-Fried Deviled Eggs Filling
Cut eggs in half lengthwise with a properly cleaned, sharp kitchen knife.
Scoop out yolks and place them in a medium bowl.
Store egg whites in the refrigerator while preparing filling.
Mix yolks with mayonnaise, mustard, and pickled jalapeños until smooth.
Transfer mixture to a piping bag or Ziplock bag.
3. Prepare the Breading
Set up three bowls for dredging:
Bowl 1: Seasoned flour
Bowl 2: Beaten egg wash
Bowl 3: Panko mixed with parmesanCoat each egg white in flour.
Dip in egg wash, letting excess drip off.
Roll in panko-parmesan mixture until completely covered.
4. The Frying Process
Fill a pot halfway with peanut oil.
Heat oil to 350°F.
Carefully lower breaded eggs into hot oil.
Fry for 90–120 seconds until golden brown.
Remove with a spider or slotted spoon.
Place on wire rack to drain and cool.
5. Assemble Your Deep-Fried Deviled Eggs
Pipe filling into fried egg whites.
Top with chopped bacon and chives.
Serve!
Recipe Note
5 Pro Tips for Perfect Deep-Fried Deviled Eggs
After years of frying up this fried deviled eggs recipe, I’ve picked up some tricks that ensure a perfect crispy coating and creamy center every time:
- Temperature is key.Keep those egg whites cold in the refrigerator while preparing the filling. Cold whites help the breading stick better and maintain its shape during frying. When it comes to oil temperature, use a thermometer to maintain exactly 350°F. Too hot and they’ll burn; too cool and they’ll get greasy.
- Master the hard boil.Use eggs that are one to two weeks old for easier peeling. Start with room-temperature eggs to prevent cracking during the cooking process. After the ice bath, gently tap and roll the eggs on a hard surface to create small cracks all over.
- Breading success.Pat those egg whites completely dry before starting the breading process. I like to use one hand for wet ingredients and one for dry to prevent “clubs” from forming on my fingers. When applying the panko coating, press it firmly onto the eggs to ensure good adhesion.
- Filling finesse.For the smoothest, creamiest filling, let those yolks come to room temperature before mixing. Running them through a food processor will give you that ultra-smooth texture that makes these deep-fried deviled eggs special.
- Frying technique.Don’t overcrowd the pot. I like using a spider or slotted spoon to submerge the eggs in oil for even cooking. Once they’re done, place them on a wire rack instead of paper towels.
I love serving deep-fried deviled eggs at barbecues and family gatherings. The contrast between the crispy coating and creamy filling makes them irresistible. Try them out and let me know how it goes!