It’s been a while since I used my deep fryer. The last thing I made with it was deep fried lasagna, but since then it’s pretty much just been sitting dormant on my countertop. This past weekend however I dusted it off, heated up some oil and got back into the deep frying game!
I was in the mood to try something new, but couldn’t seem to decide what I wanted to experiment with until I started thinking about how I hadn’t had deviled eggs in a few months. As much as I love deviled eggs though I feel like there isn’t enough innovation when it comes to this delectable finger food. Sure, you can top them with diced bacon for a nice flavor change up, or even make miniature deviled quail eggs, but why not try deep frying them?
I started off by following my typical deviled egg making routine, which involves leaving my eggs at room temperature for about 30 minutes prior to boiling them. This isn’t a necessity, but it definitely reduces cracking during the cooking process. After boiling my eggs I cooled them in a bowl of ice water, peeled them, cut them in half lengthwise and scooped out the yolks.
For my filling I typically just use a mixture of the mashed egg yolks, mayonnaise, Dijon mustard and some salt and pepper. How much of each ingredient you use completely depends on your tastes and I never really use exact measurements, but if you just sample your filling as you go you’ll be fine.
When it came time to deep fry my eggs I easily could have just battered and fried some completed deviled eggs, but I figured that doing so would probably just make the filling way too runny and for some reason the idea of runny deviled egg filling doesn’t really appeal to me. Instead I decided to deep fry only the egg halves themselves and then fill them afterwards.
I also didn’t want too thick of a breading. Thick breadings are great for things like chicken, but with something small like a deviled egg you actually want to be able to taste what’s inside the breading, not just the breading itself. To achieve my desired breading I dipped each egg half in a mixture of egg and milk and then lightly coated them all with flour before dropping them into my deep fryer.
After all my egg bottoms were perfectly golden brown I let them cool for a while and then began filling them. Once that was done I sprinkled them with paprika and then immediately grabbed one and took a bite.
The lightly breaded bottom and creamy filling on top were the perfect compliment to one another. The breading actually kind of reminded me of a puff pastry with how thin and flaky it turned out. I even got my wife who is one of the pickiest eaters I know to try a couple of them and lo and behold she actually liked them! I know that very few of you out there actually know my wife, so that probably doesn’t mean much to you, but trust me, it’s a great compliment as to how well these turned out!