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Test Kitchen Approved

Buffalo Fried Deviled Eggs

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Recipe By Savory Spice Test Kitchen


8 servings

Prep Time

15 Minutes

Cooking Time

25 Minutes

Recipe By Savory Spice Test Kitchen

Yep, that’s right—we fried them. Surprisingly easy to make, these are definitely a conversation starter. Of course you could serve them the traditional way, but we think everything is better fried.

Serving Suggestions

Serve with our Buffalo Wing Sauce (or your favorite hot sauce) for dipping.


For deviled eggs:

8 eggs

2 Tbsp. mayonnaise

1 tsp. Dijon mustard

1 Tbsp. finely chopped celery, plus more for garnish

1 Tbsp. chopped fresh parsley

For frying:

1/3 cup bread crumbs

2 eggs

1 Tbsp. heavy cream

1/3 cup all-purpose flour

Vegetable oil for frying

Savory Spice ingredients in this recipe

  • Buffalo Wing Dry Sauce

    The history of the origin of buffalo sauce is frequently disputed, but its tangy flavor and the fact that it is entrenched in Americana is undeniab...

    View full details
  • Buffalo Bleu Dip & Dressing

    This blend perfectly balances sharp, sour, tangy blue cheese with the zing and spiciness of buffalo sauce. Pair the cool flavor of bleu cheese with...

    View full details


For deviled eggs: Place eggs in a large saucepan and cover by at least an inch of cold water. Bring to a rolling boil, then remove from heat and let sit, covered, for 15 min. Drain and transfer eggs to a large bowl of ice water to cool. Peel eggs and slice in half lengthwise. Scoop yolks into a small bowl and place whites on a paper towel-lined plate. Mix yolks with remaining ingredients until well blended.

For frying: Combine bread crumbs and seasoning in a shallow bowl. Whisk eggs and cream together in another shallow bowl. Place flour in a third shallow bowl. Place at least an inch of vegetable oil in a medium saucepan and heat to 350 degrees. Dip each egg white half in flour, then egg, then bread crumbs. Drop 4 or 5 coated eggs at a time into the oil for a few minutes until golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Once all eggs are fried, top each with 1 tsp. or so of deviled egg filling and sprinkle with celery and parsley to serve.