| Level: | Easy |
| Total: | 44 min |
| Prep: | 20 min |
| Inactive: | 14 min |
| Cook: | 10 min |
| Yield: | 3 to 4 servings |
Ingredients
- 1 dozen eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon zest
- 1 tablespoon chopped chives
- Dash hot sauce
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko crumbs
- Parsley, for garnish
- Peanut oil, for frying
Instructions
- Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
- Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
- Heat oil in a deep-fryer to 350 degrees F.
- In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
- Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 779 |
| Total Fat | 59 g |
| Saturated Fat | 12 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 24 g |
| Cholesterol | 565 mg |
| Sodium | 587 mg |
Reviews
I made this recipe following the ingredients list, and the directions to a tee, but for whatever reason, as soon as I placed my eggs into the oil, the “batter” began to slide off, and by the time they were brown, there were only panko breadcrumbs on the top, and a very little bit around the sides. It is very rare that I have an issue with a recipe, but this one did not turn out right at all.
Yes you can make the deviled eggs in advance. Just don’t fill them until right before you’re going to bread them. Also it helps to store the cooked egg whites with a few paper towels to absorb any moisture.
This is so tasty and easy to make!!
Also waiting for a response on whether or not these egg whites can be made ahead or do they get soggy. Would appreciate hearing. These look amazing.
I know the recipe is more important, but I kept wondering how long they were faking being together. 🙂 Okay. Now, that I got that out, no one adds sweet relish to their deviled eggs?
has anyone made these the day before you need to take them to a party. I was wondering if they stayed crispy over night.
Tried these with the eggs from easter today 3/27/16 love the recipie and the cooks Patrick and Gina Neely are a Joy to watch thank you guys.
Awesome. Tried for first time today 12/05/2015
You all have got to try this. So awesome.
I don’t know what some of the people are talking about, I first made this recipe in 2010, it was a hit then and still is today. I always have dinner at my brothers house, and this is always the most requested dish that I bring. Pat and Gina, I wouldn’t change a thing, not even the lemon zest, it gives it that perfect kick. Wish you were on one set network again.