Buffalo Fried Deviled Eggs Recipe
16 deviled eggs
Active Prep: 15 min
Cook: 25 min
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
- 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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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.
Serve with our Buffalo Wing Sauce (or your favorite hot sauce) for dipping.
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