Ingredients:

  • 6 large eggs
  • Ice water, for chilling
  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sweet pickle relish, drained
  • 1/4 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 3/4 cup panko breadcrumbs
  • Vegetable oil, for frying (about 2 cups)
  • Chopped fresh chives or parsley (optional garnish)

Instructions:

  1. Gently place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Transfer to ice water to stop cooking.
  2. Carefully peel the eggs and slice them in half lengthwise.
  3. Gently remove the yolks from the egg whites and place them in a mixing bowl. Mash with a fork, then add mayonnaise, Dijon mustard, pickle relish, paprika, salt, and pepper. Mix until smooth and creamy.
  4. Spoon or pipe the deviled egg filling into the egg white halves.
  5. Set up three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs.
  6. Gently dredge each filled egg half in flour, then dip in beaten egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
  7. Heat vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C). Carefully lower the breaded egg halves into the hot oil and fry for 1-2 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan.
  8. Remove the fried deviled eggs with a spider strainer or slotted spoon and place them on paper towels to drain excess oil. Garnish with chopped chives or parsley, if desired, and serve immediately.