Favourite Fried Herbed Stuffed Eggs
Submitted by gloriahb48
Fried herbed stuffed eggs: deviled-style hard-cooked eggs filled with butter and fresh herbs, breaded with Parmesan crumbs, then deep-fried golden. A crispy outside, soft creamy inside spin on classic deviled eggs.
YIELD
16 servingsPREP
20 minCOOK
10 minREADY
30 minThese are deviled eggs that go in the deep fryer, an Italian-inspired appetizer that turns the cocktail party classic into something altogether more decadent. Hard-cooked eggs are halved, the yolks mashed with butter and fresh herbs, then stuffed back into the whites, breaded in Parmesan crumbs, and fried for 3 to 4 minutes until the outside crisps to gold while the filling stays soft and creamy.
Fresh herbs are the move here, and the recipe is flexible: a quarter cup of any combination of parsley, sage, rosemary, or basil works beautifully. Use whatever the garden or grocery has best looking. Toasting the chopped herbs briefly in butter wakes up their oils and gives the filling deeper flavor than raw chopped herbs alone.
Drying the breadcrumbs in a low oven first is non-negotiable, sorry, is essential. Fresh moist breadcrumbs absorb oil during frying and turn the coating soggy. Ten minutes at 300°F (150°C) drives off the moisture, giving you a crisp, dry coating that crackles when fried.
The make-ahead window is the killer feature. The whole assembly (filled, breaded, refrigerated) can be done up to 6 hours before frying, which makes these a serious party trick. Fry just before guests arrive and serve hot.
Pro Tips
- Use eggs that are at least a week old. Very fresh eggs are notoriously hard to peel cleanly. Older eggs let go of their shells without taking chunks of white with them.
- Fry at exactly 360°F (180°C). Too hot and the breading scorches before the inside warms; too cool and the eggs absorb oil and turn greasy. A clip-on thermometer is your best friend.
- Drain on a wire rack, not paper towels. Towels trap steam and soften the breading. A rack lets air circulate and keeps the coating crisp.
- Salt immediately after draining while the surface is still hot and slightly tacky. Salt sticks better to warm food.
Variations
- Stir 1 tablespoon of Dijon mustard or 2 tablespoons of mayonnaise into the yolk mixture for a creamier, more deviled-egg-style filling.
- Use panko breadcrumbs in place of fresh for an even crispier exterior.
- Serve with a small bowl of aioli, tartar sauce, or simple mayonnaise spiked with lemon for dipping.
Ingredients
Directions
Preheat oven to 300℉ (150℃). Spread bread crumbs on baking sheet. Bake crumbs for about 10 minutes to dry. Peel eggs, halve and separate yolks from whites.
Melt butter in heavy small skillet over low heat. Add herbs and stir until wilted, about 1 minute. Cool slightly.
Mash yolks in small bowl. Stir in herb mixture. Season with salt and generous amount of pepper. Spoon herbed yolk mixture into egg whites.
Combine bread crumbs and Parmesan in shallow bowl. Dip stuffed eggs in flour, then beaten egg; roll in bread crumbs, coating thoroughly. Refrigerate uncovered at least 20 minutes. Can be prepared 6 hours ahead.
Heat oil in deep fryer to 360 degrees F. Fry eggs in batches (do not crowd) until golden brown, turning occasionally, 3 to 4 minutes. Drain on paper towels. Sprinkle with salt and serve.
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