Fried Pickle Deviled Eggs
You’ll be the hit of any party with these tangy, creamy, crunchy Fried Pickle Deviled Eggs.
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 4-6 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Units
Scale
- 6 large hardboiled eggs
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons pickle brine
- 1 teaspoon Dijon mustard
- 2 tablespoons finely minced dill pickles, plus extra for topping
- 1 tablespoon sharp white cheddar, finely grated (optional)
- 2 teaspoons fresh dill, divided
- 1/4 teaspoon dill pickle salt or kosher salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon butter
- 1/2 cup plain panko
- pinch of cayenne
Instructions
- Cut the hard-boiled eggs in half. Carefully remove the yolks and add to a bowl.
- Add the mayo, pickle brine, and Dijon to the yolks. Use a form to mash the mixture together until smooth.
- Fold in the seasonings, 1 teaspoon fresh dill, pickles, and cheese if using.
- Taste and adjust seasoning if needed.
- Fill a piping bag or zip top bag with the yolk mixture, snipping the corner. Carefully fill each egg white.
- Refrigerate while you make the topping.
- Heat a small skillet over medium heat with the butter. Once melted add the panko. Stir occasionally until it smells fragrant and is golden brown, 3-5 minutes. Remove from the heat.
- Stir in the remaining 1 teaspoon fresh dill and a pinch of cayenne. Let cool completely.
- Sprinkle the cooled panko mixture over the top of each egg. Add a slice of pickle for garnish if desired.
Notes
- For the best texture hold off topping your eggs with the panko mixture until just before serving. This will keep it light, crispy, and crunchy.
- Deviled eggs will last 3-4 days stored in an airtight container in the refrigerator.
Find it online: https://beachgirlgrills.com/fried-pickle-deviled-eggs/