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.


YIELD
16 deviled eggs

TIME
Active Prep: 15 min
Cook: 25 min


INGREDIENTS
  • For deviled eggs:

  • 8 eggs
  • 2 Tbsp. Buffalo Bleu Dip & Dressing
  • 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
  • 1 Tbsp. Buffalo Wing Dry Sauce
  • 2 eggs
  • 1 Tbsp. heavy cream
  • 1/3 cup all-purpose flour
  • vegetable oil for frying

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DIRECTIONS

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.



SERVING SUGGESTIONS

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

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Nut-Free
Vegetarian



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