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!
ChaseJune 5, 2012 at 2:56 pm (11 years ago)
Great idea. I’m gonna have to try this- it could become a new summer BBQ go-to as far as things to bring.
Last summer it was fried potato salad (cube the potatoes and soak them in salted water as if you were making chips, then fry them to golden brown before making your potato salad with them).
Also, your plate looks like a skateboard, and I like it.
NickJune 5, 2012 at 3:06 pm (11 years ago)
Fried potato salad sounds awesome! I’m going to have to try making that at some point this summer.
The plate was actually a wedding present, but I’ve ended up using it in so many photos on my blog that I’ve probably gotten more use out of it than any of the other presents my wife and I got.
MickeyJune 5, 2012 at 6:35 pm (11 years ago)
I suggested before the ostrich eggs and have been waiting for a new deep fried post. How about deep friend astronaut ice cream? I know they have deep fried regular ice cream. Just a thought.
NickJune 5, 2012 at 6:36 pm (11 years ago)
That’s actually a really good idea! I LOVED astronaut ice cream when I was a kid, so I’ll have to give that a shot!
ErikaJune 6, 2012 at 1:14 pm (11 years ago)
Oh em gee, Nick, I would eat a whole platter of these!!
Whammy!June 8, 2012 at 8:13 pm (11 years ago)
Insanity. I never would have thought of this in a million years.
MickeyJune 9, 2012 at 11:31 am (11 years ago)
You have no idea how long I have been waiting for a fried post to be able to suggest that (too long…). I myself have never had astronaut ice cream. I’d see it in the museum gift shop as kids and ask for it but my folks always had a reason why I couldn’t have it (girls don’t like that stuff; you don’t need sweets; you can’t expect a reward for trying to climb the t-rex…ok, maybe not that last one).
I WIlkersonJune 11, 2012 at 11:37 am (11 years ago)
I think you should set up at State Fair–these could be the newest sensation!
NickJune 11, 2012 at 11:40 am (11 years ago)
I would LOVE to have a stand at State Fair!
My Toner Central (@mytonercentral)August 29, 2012 at 2:46 pm (11 years ago)
Lunch Break! Can you handle this?
MaeryJanuary 18, 2014 at 8:13 am (9 years ago)
A friend of mine and I, made deep fried deviled eggs back in 2009, in culinary school during egg week. Yeah… not good, lol.
Peggy MallettMarch 27, 2018 at 7:56 pm (5 years ago)
Can I fry the whites the night before. I know regular egg whites get watery if left in fridge.
NickMarch 28, 2018 at 7:39 am (5 years ago)
I’m sure you could, but they probably wouldn’t be very crispy anymore by the next day.