Southern Fried Deviled Eggs Recipe

Southern Fried Deviled Eggs has something special about it. Familiar to us in their deviled egg form, they take them up a crispy, golden notch and keep them unforgettable.

At a family reunion, I remember this southern classic for the first time, everybody around the platter grabbing theirs for seconds, before even the first batch had cooled. From picnics to holiday gatherings to casual Sunday lunches, it’s the kind of recipe that brings people together.

The creamy richness of a deviled egg and that satisfying crunch of a beautifully fried coating are combined in this dish. It is a fun, flavorful makeover to a timeless southern tradition that works for fried appetizers or party snacks.

These Southern Fried Deviled Eggs would make for a great starter to share with friends and family if you’re craving a little soul food.

Why You’ll Love This Southern Fried Deviled Eggs

Southern Fried Deviled Eggs have all the great things we love from traditional deviled egg recipes; a little bit of deviled egg creaminess layered with the extra something nice. That is that ideal combination of soft and crispy bites that are satisfying, a little bit of southern cooking right in your own home.

These eggs are not only downright delicious but surprisingly easy to make! Whether you’re having a family gathering, a backyard barbecue, a cozy snack, or anything in between- you can whip it up! Versatile too, they’re too good for picnic foods and too easy to turn into an appetizer that everyone will love.

What I love most is how these eggs bring people together. Whenever I make them, they disappear off the plate in no time, with everyone asking for the recipe. They’re a true comfort food and a touch of soul food that fits any celebration.

Loved these easy Southern Fried Deviled Eggs? You won’t want to miss our cozy Slow Cooker Baked Potato Soup and hearty Easy Cozy Chicken Soup!

Ingredients Notes

To make these delicious Southern Fried Deviled Eggs, you’ll need some classic ingredients with a few fun twists. Using fresh, quality ingredients really brings out the flavor, but I’ll also share a few substitutes to keep things flexible and simple.

For the eggs:

• 12 large eggs – Try to get fresh, organic eggs if possible for that rich yolk color. It really makes a difference!
• 1/2 cup mayonnaise – A creamy mayo like Duke’s or Hellmann’s works wonderfully, but you can also try Greek yogurt for a lighter option.
• 1 tablespoon Dijon mustard – This adds a bit of tang; yellow mustard is fine if that’s what you have.
• 1 tablespoon pickle relish – Sweet or dill both work, so use what you love.
• Salt and pepper to taste

For the coating:

• 1 cup all-purpose flour – This helps the eggs get a nice, crisp coating. Gluten-free flour can work as well.
• 2 large eggs (beaten) – For the coating process; you’ll dip the eggs into these.
• 1 cup panko breadcrumbs – These give the coating extra crunch. Regular breadcrumbs are fine, too, but panko adds that extra crisp.
• 1/2 teaspoon paprika – Adds a hint of warmth and color. Smoked paprika is a great alternative for a smoky flavor.
• Oil for frying – Vegetable or canola oil works best, as they’re neutral and handle high heat well.

These ingredients come together to make the best crispy, creamy deviled eggs with that perfect Southern touch.

Feel free to tweak any ingredients to suit your taste—you can even add a dash of hot sauce to the filling for a little extra kick!

How to Make Southern-Fried Deviled Eggs

Here’s a simple, step-by-step guide for making the best Southern Fried Deviled Eggs! Grab your ingredients, and we’ll get started on this delicious southern twist.

Step 1: Hard-boil the eggs. Place 12 large eggs in a pot, cover with water, and bring to a boil. Once boiling, lower the heat and let simmer for about 10 minutes. Afterward, place the eggs in an ice bath for easy peeling.

Step 2: Make the filling. Peel the eggs, then slice each in half and scoop the yolks into a bowl. Mash the yolks with 1/2 cup mayo, 1 tablespoon Dijon mustard, 1 tablespoon pickle relish, and salt and pepper to taste. Mix until smooth and creamy.

Step 3: Fill the egg whites. Spoon or pipe the yolk mixture back into each egg white half. If you like a little heat, a dash of hot sauce here can work wonders!

Step 4: Coat the eggs. Set up a dredging station with 1 cup flour, 2 beaten eggs, and 1 cup panko breadcrumbs mixed with 1/2 teaspoon paprika. Gently dip each filled egg half into the flour, then the beaten egg, and finally, the panko mixture.

Step 5: Fry to golden perfection. Heat vegetable oil in a skillet to 350°F (175°C) and carefully fry each coated egg for about 1-2 minutes on each side, or until golden and crispy. Drain on paper towels, sprinkle with a bit of extra paprika if you’d like, and serve warm.

These crispy, creamy deviled eggs are ready to be enjoyed! They’re a perfect blend of southern cuisine and comfort food—ideal for parties or a special treat.

Have you loved this recipe? Grab the full printable version just below to make these Southern Fried Deviled Eggs anytime!

Tips for Making the Best Southern Fried Deviled Eggs

For perfect Southern Fried Deviled Eggs, start with fresh eggs, as they’re easier to peel after boiling. Chilling them in an ice bath immediately after cooking helps too. When mashing the yolks, mix until smooth and creamy for a rich filling.

Using panko breadcrumbs gives that extra crunch—don’t skip it if you can help it! Frying at 350°F (175°C) for just a minute or two per side keeps them crispy without overcooking. Finally, add a little sprinkle of paprika or even chopped herbs for a touch of color and flavor before serving.

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Can I make these Eggs ahead of time?

Yes! You can prep these Southern Fried Deviled Eggs a day in advance. Simply boil and fill the eggs, then store them in the fridge.

Right before serving, coat and fry them fresh for that perfect crunch. This way, they’re warm and crispy, just the way they should be!

What oil is best for frying Southern Fried Deviled Eggs?

For these deviled eggs, a neutral oil like vegetable or canola oil works best. It handles high heat well and won’t interfere with the flavors.

Make sure the oil reaches about 350°F (175°C) for the ideal crispiness.