Ingredients
Equipment
Method
Directions:
- Begin by cutting each hard-boiled egg in half lengthwise. Carefully scoop out the yolks and place them in a mixing bowl. Set the egg whites aside on a plate.
- To the mixing bowl with the yolks, add the mayonnaise, dill pickle relish, yellow mustard, salt, and black pepper. Mash everything together until smooth and well combined. Taste and adjust seasoning if necessary.
- Using a spoon or a piping bag, fill each egg white half with the yolk mixture, ensuring they are generously filled.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Take each filled egg half, coat it in flour, dip it in the beaten eggs, and finally coat it with panko breadcrumbs. Ensure each piece is well-covered for maximum crunch.
- In a deep frying pan or Dutch oven, heat vegetable oil over medium-high heat. You’ll want enough oil to submerge the eggs about halfway. To test if the oil is ready, drop a small piece of bread into the oil. If it sizzles and browns, you’re good to go.
- Carefully add the breaded deviled eggs to the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown, turning occasionally to ensure even cooking.
- Using a slotted spoon, remove the fried eggs from the oil and place them on a plate lined with paper towels to absorb excess oil. Once drained, arrange them on a serving platter and sprinkle with paprika for garnish.
Notes
- Ensure the oil is at the right temperature to avoid soggy breading.
- For easier filling, use a piping bag or a zip-top bag with the corner cut off.
- Leftover filling can be used as a dip or spread on sandwiches.