You haven’t had deviled eggs until you’ve tried deep FRIED deviled eggs! The texture of the fried whites is a perfect contrast to the creamy yolk filling. I also add some diced sausage for even more flavor!
I’ve been a fan of deviled eggs ever since my mom made them for me when I was a little girl. They were all the rage in the 70’s, and that meant my mom made them a lot in those days.
But even those can’t compare to these southern Fried Deviled Eggs with sausage. (Sorry, Mom.)
If frying deviled eggs sounds strange to you, think of Scotch Eggs, which are hard-boiled eggs wrapped in sausage and coated with bread crumbs and then fried. Scotch eggs are very similar to this recipe and do share the same ingredients but the execution is much different. I love scotch eggs but I love these Deep Fried Deviled Eggs even more!
Ingredient Notes
Sausage – I have used many types of sausage with this recipe including pork and chicken plus flavored sausages. For this particular Fried Deviled Eggs recipe in the pictures, I used a sundried tomato chicken sausage. I love the balance of flavors but I think any of your favorite flavors will work, even a simple Italian sausage, southern Cajun sausage or bratwurst! 6 oz of sausage is typically 2 large sausages or about 6 breakfast sausages.
Panko Breadcrumbs – Use unseasoned panko and if you don’t have panko, you can make your own homemade panko by grating sandwich bread with the crust removed and then dry it in the oven.
Boiled Eggs – For an easy way to hard-boil your eggs, try making them in the Instant Pot. This is a great method that I use almost daily to make my morning soft-boiled eggs, too!
How to Make Deep Fried Deviled Eggs
You’ll basically make regular deviled eggs but keep the filling and whites in separate containers until you’re ready to fry them. Then dredge the whites in flour, egg, and panko breadcrumbs before filling them with the sausage and piping on the yolk filling.
Just describing how to make them has my mouth watering!
Whenever I create a new recipe, I try to keep texture in mind. Deviled eggs are delicious, but there isn’t a lot of texture contrast going on. Cooked whites are still pretty soft and the filling should always be creamy and light.
By adding panko breadcrumbs and gently frying the whites, the texture contrast becomes almost perfect. Crispy whites that pair perfectly with the creamy, soft yolk filling.
But that’s not all!
I also add some cooked diced sausage to the whites after they’re fried but before piping on the yolk filling. It’s a hidden surprise of flavor with minimal effort. I used chicken sausage because it has a lot of flavor and it’s not as fatty, but any sausage will work. It makes these Fried Deviled Eggs something extra-special delicious.
Fried Deviled Eggs in Advance
You can partially make these in advance, up to step 3 in the recipe, just before you’d fry them.
Tips and Variations
These go quickly and if you want to make these for a crowd, the recipe doubles easily.
You can also fry just half and serve the remaining eggs the traditional deviled way. Just don’t skip the sausage – it’s the best part!
There are a variety of protein or even a vegetarian substitutes you can use in place of the sausage. Seasoned ground pork or chicken would work well as would shrimp, crab, or chopped mushrooms. Have fun filling these fried deviled eggs with what you like best!
Fried Deviled Eggs with Sausage
These crispy fried sausage deviled eggs are the perfect appetizer or snack! This recipe takes deviled eggs up a notch with fried eggs whites stuffed with sausage and a creamy yolk filling.
Ingredients
- 2 tsp extra-virgin olive oil
- 6 oz cooked sausage (see article for suggestions)
- 1 dozen large hard-boiled eggs
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp Dijon mustard
- 1/2 tsp hot sauce
- 1/2 tsp coarse salt
For frying:
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 2 cups canola oil
Instructions
- Hard boil your eggs using your favorite method. (I use the Instant Pot: Add one cup of water then place the trivet on top. Place the eggs on the trivet. Manual, 5 minutes, NPR 5 minutes, then QPR. Run immediately under cold water and peel.)
- Heat olive oil in a large saute pan over medium-high heat. When the oil is shimmering, add the diced al fresco sausage. Cook until lightly browned.
- Slice the eggs in half lengthwise and remove the yolks. In a medium bowl, mix together the yolks, mayo, sour cream, mustard, hot sauce and salt until very smooth. Use a fork to vigorously break up the yolks if necessary.
- Dredge the egg whites in flour, then the egg (allow excess to drip off), then breadcrumbs. Fill a large skillet with enough canola oil to reach about halfway or so up the sides of the egg whites and heat oil. Fry the egg whites on both sides until golden brown, taking care not to overcrowd the pan. Drain on paper towels.
- Fill each fried white with a few pieces of sausage, then top with yolk mixture. (I like to use a piping bag, it makes them so pretty).
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 602Total Fat: 54gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 44gCholesterol: 232mgSodium: 471mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 12g
This data was provided and calculated by Nutritionix.
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Darlene
Friday 31st of August 2018
Are these to be served hot or cold? Are they greasy if served cold? Need a reply as soon as possible as I want to make them in a couple of days. Thank you.
Kristy
Friday 31st of August 2018
Hi Darlene, They're served at room temperature, much like regular deviled eggs. Like anything fried, they'll be best if eaten right after they're filled, but we did eat some later and they still tasted good. Hope that helps!